Quinoa, Squash & Broccoli Salad Recipe

Introduction

This vibrant quinoa, squash, and broccoli salad is a flavorful and nutritious dish perfect for lunch or a light dinner. Filled with tender roasted vegetables, fresh herbs, and tangy feta, it’s easy to prepare and packed with texture and color.

Ingredients

• 2 tsp rapeseed oil
• 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 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

Instructions

1. Step 1: Heat the rapeseed oil in a wok with a lid over medium heat. Add the sliced red onion and garlic, frying for about 5 minutes until softened. Remove them from the wok with a slotted spoon and set aside.
2. Step 2: Add the frozen butternut squash chunks to the wok and stir regularly until they begin to brown slightly. Then add the sliced broccoli stalks and florets.
3. Step 3: Sprinkle 3 tablespoons of water and the fresh thyme leaves over the vegetables. Cover the wok and steam the vegetables for about 5 minutes until tender.
4. Step 4: While the vegetables cook, place the ready-to-eat quinoa in a large bowl and fluff it with a fork. Add the chopped parsley, dried cranberries, pumpkin seeds if using, cooked onion and garlic, and balsamic vinegar. Mix well to combine.
5. Step 5: Gently toss the steamed vegetables through the quinoa mixture. Finish by sprinkling the crumbled feta cheese on top before serving.

Tips & Variations

• Try omitting the squash and feta, blanching the broccoli instead, then toss the salad with baby leaves and cooked, flaked salmon for a protein-packed alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To reheat, warm the vegetable portion gently before mixing back with the quinoa, or enjoy it cold as a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh squash instead of frozen?

Yes, fresh butternut squash can be used. Cut it into small chunks and cook until tender and slightly caramelized before adding the broccoli.

Is this salad suitable for meal prep?

Absolutely! This salad keeps well for a couple of days and is perfect for preparing ahead for lunches or dinners.

Quinoa, Squash & Broccoli Salad Recipe

Print Recipe

★★★★★

4.8 from 480 reviews

A vibrant and nutritious quinoa salad featuring roasted butternut squash, tender broccoli, and tangy feta cheese, enhanced with fresh herbs, dried cranberries, and a balsamic dressing. This wholesome dish balances textures and flavors, perfect as a healthy lunch or side.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and 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 leaf
• 2 tbsp chopped parsley

Grains and Seeds

• 250g pack ready-to-eat red & white quinoa
• handful pumpkin seeds (optional)

Other Ingredients

• 2 tsp rapeseed oil
• 25g dried cranberries
• 1 tbsp balsamic vinegar
• 50g feta cheese, crumbled

Instructions

1. Prepare the aromatics: Heat 2 teaspoons of rapeseed oil in a wok over medium heat. Add the sliced red onion and garlic cloves, frying for about 5 minutes until they soften and develop sweetness. Use a slotted spoon to remove the softened onion and garlic from the wok, setting them aside.
2. Cook the squash and broccoli: Add the frozen butternut squash chunks to the wok and stir frequently until they start to brown and develop color. Then add the broccoli florets and stalk slices, sprinkle in 3 tablespoons of water along with the fresh thyme leaves, cover the wok with a lid, and steam the vegetables for about 5 minutes until they become tender yet slightly crisp.
3. Prepare the quinoa salad base: While the vegetables cook, place the ready-to-eat red and white quinoa into a large bowl and fluff it up with a fork to separate the grains. Mix in the chopped parsley, dried cranberries, pumpkin seeds if using, and the reserved cooked onion and garlic. Drizzle the balsamic vinegar over and toss everything to combine thoroughly.
4. Combine all ingredients: Once the vegetables are cooked, add them to the quinoa mixture and gently toss to distribute evenly. Finally, sprinkle crumbled feta cheese on top and gently mix through the salad just before serving.
5. Storage: This salad keeps well in the refrigerator for up to 2 days, making it an excellent make-ahead option for quick meals.

Notes

• You can omit the squash and feta and blanch the broccoli to make a variation; then toss the salad with baby leaves and cooked, flaked salmon steaks for added protein and a different flavor profile.
• Use pumpkin seeds optionally to add a crunchy texture and extra nutrients.
• Ready-to-eat quinoa streamlines preparation by removing the need for pre-cooking quinoa.
• Store leftovers in an airtight container in the refrigerator and consume within 2 days for best taste and freshness.

Keywords: quinoa salad, butternut squash, broccoli, feta cheese, healthy salad, vegetarian, Mediterranean salad, quick salad