Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, dukkah-roasted veggie quinoa salad. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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.
Dukkah-roasted Veggie Quinoa Salad is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Dukkah-roasted Veggie Quinoa Salad is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook dukkah-roasted veggie quinoa salad using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Dukkah-roasted Veggie Quinoa Salad:
- Prepare 750 grams Butternut pumpkin, peeled cut into 2.5cm cubes
- Get 1 small red onion cut into 8 wedges
- Get 300 grams Cauliflower cut into small florets
- Get 1 Broccoli cut into small florets
- Prepare 1 tbsp Olive oil
- Make ready 1 tbsp Dukkah
- Make ready 1 cup Quinoa and brown rice mix
- Make ready 1⁄4 cup Chopped coriander plus extra sprigs to serve
- Prepare Dressing
- Get 1⁄2 cup Reduced fat Greek yogurt
- Get 1 clove Garlic chopped
- Make ready 1 tbsp Coriander chopped
- Prepare 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.
Steps to make Dukkah-roasted Veggie Quinoa Salad:
- 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.
- Drizzle olive oil and sprinkle with dukkah.
- Roast pumpkin and onion for 15 minutes, then broccoli and and cauliflower for 30 or until tender and lightly browned,
- Set aside and make dressing. Combine yogurt, lemon, coriander and garlic. Season with salt.
- 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.
- 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.
So that’s going to wrap this up for this special food dukkah-roasted veggie quinoa salad recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
