Dukkah-roasted Veggie Quinoa Salad

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, dukkah-roasted veggie quinoa salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Dukkah-roasted Veggie Quinoa Salad is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Dukkah-roasted Veggie Quinoa Salad is something that I’ve loved my entire life.

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!

To begin with this 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 cook it.

The ingredients needed to make Dukkah-roasted Veggie Quinoa Salad:
  1. Prepare 750 grams Butternut pumpkin, peeled cut into 2.5cm cubes
  2. Take 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. Make ready 1 tbsp Olive oil
  6. Prepare 1 tbsp Dukkah
  7. Make ready 1 cup Quinoa and brown rice mix
  8. Prepare 1⁄4 cup Chopped coriander plus extra sprigs to serve
  9. Take Dressing
  10. Take 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

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. Cook quinoa as instructed then place into a large bowl. See recipes for Mediterranean Quinoa Salad too.

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

Cook quinoa as instructed then place into a large bowl. See recipes for Mediterranean Quinoa Salad too. 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! First things first, let's talk veggies.

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