Quinoa, squash & broccoli salad

Ingredients

• 2 tsp rapeseed oil 
• 1  onion red halved sliced
• 2  garlic cloves sliced
• 175 g butternut squash chunks frozen
• 140 g broccoli sliced cut into small florets
• 1 tbsp thyme leaf fresh
• 250 g pack ready-to-eat & quinoa white red
• 2 tbsp parsley chopped
• 25 g cranberries dried
• 1 tbsp balsamic vinegar 
• 50 g feta cheese crumbled

Equipment

• bowl
• frying pan
• wok
• slotted spoon

Directions

1. 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.
2. Add the squash, stir round the wok until it starts to colour, then add the broccoli.
3. Sprinkle in 3 tbsp water and the thyme, cover the pan and steam for about 5 mins until the veg is tender.
4. Meanwhile, tip quinoa into a bowl and fluff it up.
5. 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.