Quinoa & squash salad
6
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
A delicious veggie salad that can easily be doubled up to enjoy the next day – the salad will keep well in the fridge for up to 2 days.
Ingredients
Butternut Squash
400 g, peeled, deseeded and diced
Red onion
1 medium, sliced
Calorie controlled cooking spray
4 spray(s)
Quinoa, Dry
75 g
Vegetable stock cube
½ cube(s), 200ml stock
Edamame Beans, cooked
100 g
Parsley, fresh
1 sprig(s), fresh
Cumin seeds
½ teaspoon(s), level
Coriander seeds
½ teaspoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Pumpkin Seeds
15 g, toasted
Instructions
1
Mist the squash and onion with cooking spray. Roast at 200°C, fan 180°C, gas mark 6 for 25 minutes.
2
Cook the edamame beans to pack instructions. Meanwhile, rinse the quinoa, then simmer in a pan with the stock for 15-20 minutes, until most of the liquid has been absorbed.
3
Mix the veg and quinoa with the parsley, coriander, cumin, lemon juice and sprinkle over the toasted pumpkin seeds.
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