Ingredients

The following ingredients have 4 Servings
  • 100 g quinoa
  • 330 ml vegetable stock
  • 300 g butternut squash (, peeled and cubed)
  • 130 g chopped broccoli
  • 100 g peas
  • 100 g wild rocket leaves (, chopped)
  • 2 ripe salad tomatoes (, chopped)
  • 1 inch piece of cucumber (, diced)
  • 30 g pine nuts (, toasted)
  • 10 g sunflower seeds
  • 1 tbsp olive oil
  • A good squeeze of fresh lemon

Instruction

  • Wash the quinoa in cold water, drain and place in a small saucepan along with the vegetable stock. Bring the stock to the boil then reduce to a simmer for 20 minutes until most of the stock has been absorbed. Remove from heat, drain excess stock and allow to stand for 10 minutes.
  • Whilst quinoa is cooking, prepare the rest of the ingredients.
  • Cook the butternut squash, broccoli and peas. Prepare each based on their cooking times until they are al-dente.
  • Place the wild rocket, drained quinoa, tomatoes, cucumber, broccoli, butternut squash, peas, pine nuts and sunflower seeds into a large bowl.
  • Toss everything together in the olive oil and serve with a good squeeze of fresh lemon.