Dukkah-roasted Veggie Quinoa Salad

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, dukkah-roasted veggie quinoa salad. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Dukkah-roasted Veggie Quinoa Salad is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Dukkah-roasted Veggie Quinoa Salad is something which I’ve loved my whole life. They’re nice and they look wonderful.

Dukkah-roasted Veggie Quinoa Salad amy nguyen. Dukkah Roasted Vegetables Chopped Salad is a simple Middle Eastern vegan salad recipe. It's an easy to make, delicious, and healthy salad recipe. Serve it as a vegetarian main course or filling side dish.

To get started with this particular recipe, we must prepare a few ingredients. You can have dukkah-roasted veggie quinoa salad using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Dukkah-roasted Veggie Quinoa Salad:
  1. Get 750 grams Butternut pumpkin, peeled cut into 2.5cm cubes
  2. Get 1 small red onion cut into 8 wedges
  3. Make ready 300 grams Cauliflower cut into small florets
  4. Take 1 Broccoli cut into small florets
  5. Take 1 tbsp Olive oil
  6. Take 1 tbsp Dukkah
  7. Make ready 1 cup Quinoa and brown rice mix
  8. Prepare 1⁄4 cup Chopped coriander plus extra sprigs to serve
  9. Get Dressing
  10. Take 1⁄2 cup Reduced fat Greek yogurt
  11. Prepare 1 clove Garlic chopped
  12. Take 1 tbsp Coriander chopped
  13. Take 1 tbsp Lemon juice

Transfer the roasted vegetables to a large bowl, and add the quinoa. Combine greens, roasted vegetables and quinoa; drizzle with vinaigrette. Top the salad with feta and sunflower seeds. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine.

Instructions to make Dukkah-roasted Veggie Quinoa Salad:
  1. Preheat oven to 190degrees C or 170°F C fab. Line 2 baking trays with baking paper. Arrange pumpkin and onion on 1 tray and broccoli and cauliflower on the other.
  2. Drizzle olive oil and sprinkle with dukkah.
  3. Roast pumpkin and onion for 15 minutes, then broccoli and and cauliflower for 30 or until tender and lightly browned,
  4. Set aside and make dressing. Combine yogurt, lemon, coriander and garlic. Season with salt.
  5. Cook quinoa and brown rice accordingly. 1 cup to 8 cups water. Bring to a boil for 30 mins, drain. And steam for 10 mins.
  6. Combine together, top off with yogurt and some dressing and done sprigs

Top the salad with feta and sunflower seeds. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste. Garnish with crumbled feta, if you'd like. Toss vegetables with the olive oil and sprinkle with salt and pepper.

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