QUINOA, PUMPKIN & BROCCOLI SALAD

PREP TIME: 10 MINS

COOK TIME: 15 MINS

SERVES 2 (AS A LIGHT MEAL)

2 tsp olive oil

1 red onion, halved, sliced

2 cloves garlic, sliced

175g chopped butternut

pumpkin

140g broccoli, stalks sliced, top cut

into small florets

3 Tbsp water

1 Tbsp thyme leaves

150g cooked quinoa

2 Tbsp chopped flat-leaf parsley 1 Tbsp dried cranberries, roughly

chopped

1 Tbsp pumpkin seeds

1 Tbsp balsamic vinegar

50g reduced-fat feta, crumbled 1 Heat the oil in a wok over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until the onion softens. Use a slotted spoon to remove the onion mixture from the wok. Add the pumpkin and cook, stirring often, for 2-3 minutes, or until the pumpkin starts to colour. Add the broccoli, water and thyme. Cover and cook for 5 minutes, or until the pumpkin is tender.

2 Meanwhile, tip quinoa into a bowl and fluff up with a fork. Add the parsley, chopped cranberries, pumpkin seeds, cooked onion and garlic, and balsamic vinegar. Mix well to combine.

3 Add pumpkin mixture and feta to the quinoa mixture and toss through to combine. Serve. ➤