Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, dukkah-roasted veggie quinoa salad. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Dukkah-roasted Veggie Quinoa Salad amy nguyen. Drizzle olive oil and sprinkle with dukkah. Drizzle olive oil and sprinkle with dukkah. Dukkah Roasted Vegetables Chopped Salad is a simple vegan friendly, Middle Eastern salad recipe.
Dukkah-roasted Veggie Quinoa Salad is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Dukkah-roasted Veggie Quinoa Salad is something which I have loved my whole life. They’re fine and they look fantastic.
To get started 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:
- Take 750 grams Butternut pumpkin, peeled cut into 2.5cm cubes
- Take 1 small red onion cut into 8 wedges
- Prepare 300 grams Cauliflower cut into small florets
- Prepare 1 Broccoli cut into small florets
- Get 1 tbsp Olive oil
- Prepare 1 tbsp Dukkah
- Prepare 1 cup Quinoa and brown rice mix
- Prepare 1⁄4 cup Chopped coriander plus extra sprigs to serve
- Make ready Dressing
- Prepare 1⁄2 cup Reduced fat Greek yogurt
- Get 1 clove Garlic chopped
- Get 1 tbsp Coriander chopped
- Prepare 1 tbsp Lemon juice
Top the salad with feta and sunflower seeds. Cook the quinoa following pack instructions, then drain really well and set aside. Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin.
Instructions 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
Put the beetroot, squash and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Add rosemary, salt and pepper and toss with olive oil and vinegar so that vegetables are evenly coated. Meanwhile, combine water and rinsed quinoa in small sauce pan.
So that’s going to wrap it up for this exceptional food dukkah-roasted veggie quinoa salad recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
