140g broccoli, stalks sliced, top 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
Make quinoa, squash & broccoli salad differently
Omit the squash and feta and blanch the broccoli, then toss into the salad with a good handful of baby leaves and 2 cooked and flaked salmon steaks (use 1 if they are large). (Nutrition per serving: 573 kcals, protein 33g, carbs 57g, fat 24g, sat fat 3g, fibre 9g, sugar 17g, salt 1.1g).
Heat the oil in a wok with a lid, add the onion and garlic, and fry for 5 mins until softened, then lift from the wok with a slotted spoon. Add the squash, stir round the wok until it starts to colour, then add the broccoli. Sprinkle in 3 tbsp water and the thyme, cover the pan and steam for about 5 mins until the veg is tender.
Meanwhile, tip quinoa into a bowl and fluff it up. Add the parsley, cranberries, seeds (if using), cooked onion and garlic, and balsamic vinegar, and mix well. Toss through the vegetables with the feta. Will keep in the fridge for 2 days.