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A cosy one-pot dish of fluffy quinoa cooked with roasted-style butternut squash, chickpeas and spinach, studded with tangy cranberries and topped with crumbled feta and toasted pumpkin seeds. It’s colourful, comforting and perfect for chilly evenings or packed lunches. Chickpeas, quinoa and feta provide plant and dairy protein, and the squash, spinach, chickpeas and quinoa add plenty of fibre.
1.
Heat the oil in the saucepan over a medium-high heat. Cook the squash, stirring occasionally, until lightly golden (5 minutes).
2.
Add the quinoa and stir for 1 minute.
3.
Pour in the stock and add the chickpeas. Bring to the boil, then cover and simmer gently until the quinoa is tender and the liquid is absorbed (15 minutes).
4.
Take off the heat. Stir in the spinach and cranberries, cover and leave for 3 minutes until the spinach has wilted.
5.
Fluff up with a fork, season with pepper, and top with the feta and pumpkin seeds.
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Storage information
Leave to cool quickly (within 1 hour), then cover and refrigerate for up to 3 days. Eat cold or reheat until piping hot. Freeze without the feta for up to 1 month; defrost overnight in the fridge.
Tip
Lunchbox-friendly: This is delicious cold. Pack with a squeeze of lemon. Higher protein: Add 150g frozen edamame with the chickpeas. As a side: Leave out the chickpeas and feta, and serve with a protein such as roast chicken.
Cost-saving tips
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