Quinoa, Squash & Broccoli Salad Recipe
Introduction
This quinoa, squash, and broccoli salad is a colorful and nutritious dish perfect for a light lunch or side. Combining tender roasted vegetables with fluffy quinoa, tangy feta, and sweet dried cranberries, it offers a delightful balance of flavors and textures.
Ingredients
- 2 tsp rapeseed oil
- 1 red onion, halved and sliced
- 2 garlic cloves, sliced
- 175g frozen butternut squash chunks
- 140g broccoli, stalks sliced, tops cut into small florets
- 1 tbsp fresh thyme leaf
- 250g pack ready-to-eat red & white quinoa
- 2 tbsp chopped parsley
- 25g dried cranberries
- Handful pumpkin seeds (optional)
- 1 tbsp balsamic vinegar
- 50g feta cheese, crumbled
Instructions
- Step 1: Heat the rapeseed oil in a wok with a lid over medium heat. Add the sliced red onion and garlic cloves, frying for about 5 minutes until softened. Use a slotted spoon to remove them from the wok and set aside.
- Step 2: Add the frozen butternut squash chunks to the wok and stir frequently until they begin to brown slightly.
- Step 3: Add the sliced broccoli stalks and florets to the wok. Sprinkle 3 tablespoons of water and the fresh thyme leaves over the vegetables. Cover with the lid and steam for approximately 5 minutes, or until the vegetables are tender.
- Step 4: Meanwhile, place the ready-to-eat quinoa in a large bowl and fluff it with a fork. Add the chopped parsley, dried cranberries, pumpkin seeds if using, and the cooked onion and garlic.
- Step 5: Drizzle the balsamic vinegar over the quinoa mixture and stir well to combine everything evenly.
- Step 6: Once the vegetables are cooked, toss them gently into the quinoa salad along with the crumbled feta cheese. Mix lightly to combine all ingredients.
- Step 7: Serve immediately or chill in the fridge. This salad will keep fresh for up to 2 days.
Tips & Variations
- For a different take, omit the squash and feta. Instead, blanch the broccoli and toss it with baby leaves and cooked flaked salmon steaks to boost protein.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. It can be enjoyed cold or at room temperature. If preferred warm, gently reheat in a microwave or skillet, but add feta afterward to preserve its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh butternut squash instead of frozen?
Yes, peel and dice fresh butternut squash into chunks before cooking. It may take a little longer to become tender compared to frozen.
Is this salad suitable for meal prepping?
Absolutely. This salad holds up well in the fridge for a couple of days and makes a convenient, healthy meal prep option.
Print
Quinoa, Squash & Broccoli Salad Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and healthy quinoa, squash, and broccoli salad featuring tender steamed vegetables, nutty quinoa, and a tangy balsamic dressing, topped with crumbled feta and optional pumpkin seeds for added texture and flavor.
Ingredients
Vegetables & Herbs
- 1 red onion, halved and sliced
- 2 garlic cloves, sliced
- 175g frozen butternut squash chunks
- 140g broccoli, stalks sliced, top cut into small florets
- 1 tbsp fresh thyme leaves
- 2 tbsp chopped parsley
Main Ingredients
- 250g pack ready-to-eat red & white quinoa
Oils & Vinegars
- 2 tsp rapeseed oil
- 1 tbsp balsamic vinegar
Additions & Toppings
- 25g dried cranberries
- Handful pumpkin seeds (optional)
- 50g feta cheese, crumbled
Instructions
- Heat Oil and Sauté Aromatics: Heat 2 teaspoons of rapeseed oil in a wok with a lid over medium heat. Add the halved and sliced red onion and sliced garlic cloves. Fry for approximately 5 minutes until softened and fragrant, then remove them from the wok using a slotted spoon and set aside.
- Cook the Squash and Broccoli: Add the frozen butternut squash chunks to the wok and stir them around until they start to brown slightly. Then add the sliced broccoli stalks and small florets. Sprinkle 3 tablespoons of water over the vegetables, add the fresh thyme leaves, cover the wok with its lid, and steam for about 5 minutes, or until the vegetables are tender but still retain some bite.
- Prepare the Quinoa Base: Meanwhile, place the ready-to-eat red and white quinoa in a large mixing bowl and fluff it up with a fork to separate the grains. Add the chopped parsley, dried cranberries, optional pumpkin seeds, and the cooked onion and garlic you set aside earlier. Pour in the balsamic vinegar and mix everything thoroughly to combine.
- Combine Salad Components: Gently toss the steamed vegetables into the quinoa mixture ensuring even distribution of all ingredients. Finally, crumble the feta cheese over the salad and fold it in gently to distribute it without breaking up the pieces too much.
- Serve and Store: This salad can be served immediately at room temperature or chilled. It will keep well in the refrigerator for up to 2 days, making it convenient for meal prep or leftovers.
Notes
- For a different variation, omit the squash and feta, blanch the broccoli instead, and toss the salad with baby leaves and cooked flaked salmon steaks.
- Use pumpkin seeds if you want added crunch and nutty flavor, or leave them out for a smoother texture.
- This salad is suitable as a light lunch, a vegetarian main dish, or a colorful side salad.
- Store leftovers in an airtight container in the fridge and consume within 2 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: quinoa salad, broccoli salad, butternut squash salad, vegetarian salad, healthy salad, quick salad, quinoa recipe
