Dukkah-roasted Veggie Quinoa Salad

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, dukkah-roasted veggie quinoa salad. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Dukkah-roasted Veggie Quinoa Salad is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Dukkah-roasted Veggie Quinoa Salad is something which I have loved my whole life. They are nice and they look fantastic.

Fill Your Cart With Color today! Dukkah-roasted Veggie Quinoa Salad amy nguyen. Dukkah-roasted Veggie Quinoa Salad step by step. Drizzle olive oil and sprinkle with dukkah.

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

Transfer the roasted vegetables to a large bowl, and add the quinoa. Pour over the veggies and quinoa, and toss to coat. Add a little more if necessary; you want enough to lightly coat the vegetables. Set the roasted vegetables aside to cool.

Steps 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 a little more if necessary; you want enough to lightly coat the vegetables. Set the roasted vegetables aside to cool. To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan. We're making a roasted vegetable quinoa salad with a toasted spice vinaigrette and even though it sounds a little fancy, it's actually so easy to make. It's also great for meal prep and is totally protein flexible!

So that is going to wrap this up for this exceptional food dukkah-roasted veggie quinoa salad recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!