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
Scale
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
