Dukkah-roasted Veggie Quinoa Salad

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, dukkah-roasted veggie quinoa salad. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Dukkah-roasted Veggie Quinoa Salad is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Dukkah-roasted Veggie Quinoa Salad is something which I’ve loved my entire life. They’re fine and they look wonderful.

Dukkah-roasted Veggie Quinoa Salad amy nguyen. In a small bowl, combine lemon juice, garlic, oil and dukkah. Line a large baking tray with baking paper. Place chicken on tray and coat with dukkah mixture.

To get started with this recipe, we must first prepare a few components. 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. Make ready 750 grams Butternut pumpkin, peeled cut into 2.5cm cubes
  2. Take 1 small red onion cut into 8 wedges
  3. Make ready 300 grams Cauliflower cut into small florets
  4. Prepare 1 Broccoli cut into small florets
  5. Prepare 1 tbsp Olive oil
  6. Make ready 1 tbsp Dukkah
  7. Make ready 1 cup Quinoa and brown rice mix
  8. Take 1⁄4 cup Chopped coriander plus extra sprigs to serve
  9. Make ready Dressing
  10. Prepare 1⁄2 cup Reduced fat Greek yogurt
  11. Prepare 1 clove Garlic chopped
  12. Prepare 1 tbsp Coriander chopped
  13. Make ready 1 tbsp Lemon juice

Transfer the roasted vegetables to a large bowl, and add the quinoa. Cook quinoa as instructed then place into a large bowl. Add roasted veggies into the same bowl with quinoa and toss together. To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan.

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

Add roasted veggies into the same bowl with quinoa and toss together. 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. Top the salad with feta and sunflower seeds.

So that’s going to wrap this up with this exceptional food dukkah-roasted veggie quinoa salad recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!