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Digital Subscriptions > Healthy Food Guide > September 2016 > VEGGIE SPECIALS


Our balanced, satisfying recipes make it easy to go meat free once, twice or every day of the week

Griddled vegetable and almond quinoa salad



Griddled vegetable and almond quinoa salad

1tbsp olive oil

1 large onion, chopped

Pinch dried chilli flakes

450ml reduced-salt vegetable stock

175g quinoa

400g skin-on butternut squash, deseeded, thinly sliced

1 large red pepper, cut into thick strips

2 courgettes, sliced lengthways Cooking oil spray

150g vacuum-packed beetroot, cut into quarters

40g roasted unsalted almonds, chopped

75g reduced-fat feta, crumbled

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About Healthy Food Guide

Give your lunchbox a makeover this month with our 35 ideas for healthy eating at work. We shine the spotlight on sugar and give you easy everyday ways to cut down, and explore the lesser-known eating disorder of binge eating. Plus, discover our nutrition guide to non-dairy milks and cook your way through Mary Berry's healthier Sunday lunch. All in September's Healthy Food Guide magazine.