2 tsp canola oil
1 red onion, halved and sliced
2 garlic cloves, sliced
175 g frozen butternut pumpkin chunks
140 g broccoli, stalks sliced, top cut into small florets
1 tbsp fresh thyme leaves
250 g pack ready-to-eat red and white quinoa mix
2 tbsp chopped parsley
25 g dried cranberries
1 handful pumpkin seeds (optional)
1 tbsp balsamic vinegar
50 g feta, crumbled
- 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 pumpkin, 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.