Dukkah-roasted Veggie Quinoa Salad

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, dukkah-roasted veggie quinoa salad. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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

Dukkah-roasted Veggie Quinoa Salad is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Dukkah-roasted Veggie Quinoa Salad is something which I have loved my whole life. They are nice and they look wonderful.

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

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

Transfer the roasted vegetables to a large bowl, and add the quinoa. To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Remove lid, fluff the quinoa with a fork and set aside.

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

Bring to boil over medium-high heat, then cover and reduce heat to low. Remove lid, fluff the quinoa with a fork and set aside. Toss vegetables with the olive oil and sprinkle with salt and pepper. While veggies are roasting, cook quinoa. Cook quinoa as instructed then place into a large bowl.

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