Dukkah-roasted Veggie Quinoa Salad

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, dukkah-roasted veggie quinoa salad. One of my favorites. For mine, I will make it a bit tasty. 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 recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Dukkah-roasted Veggie Quinoa Salad is something which I have loved my whole life.

To begin with this particular 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 cook it.

The ingredients needed to make Dukkah-roasted Veggie Quinoa Salad:
  1. Make ready 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. Make ready 1 Broccoli cut into small florets
  5. Prepare 1 tbsp Olive oil
  6. Get 1 tbsp Dukkah
  7. Make ready 1 cup Quinoa and brown rice mix
  8. Get 1⁄4 cup Chopped coriander plus extra sprigs to serve
  9. Make ready Dressing
  10. Get 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. 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.

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

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 the quinoa following pack instructions, then drain really well and set aside.

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