A super salad here to add to your options for lunch. Easily transportable, so good for lunchboxes for work or school. Recipe courtesy of BBCGoodFood. Serves 2
2 tsp rapeseed oil
1 red onion, halved and sliced
2 garlic cloves, sliced
175g butternut squash, chopped into small chunks
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
Heat the oil in a wok with a lid, add the onion and garlic, and fry gently 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 (about 10 mins), 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.