Steps to Make Speedy Dukkah-roasted Veggie Quinoa Salad

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Dukkah-roasted Veggie Quinoa Salad. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Dukkah-roasted Veggie Quinoa Salad Recipe. A bright and flavorful dish, this roasted vegetable quinoa salad is tossed in a toasted spice vinaigrette, with chickpeas, seeds and your favorite veggies! While the veggies and fruit is roasting in the oven, cook the quinoa.

You can cook Dukkah-roasted Veggie Quinoa Salad using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Dukkah-roasted Veggie Quinoa Salad

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

Sign up for our Nosher recipe newsletter!This roasted salad is great by itself or free to add in a cooked grain, dried fruit, feta, lentils, chicken, or beef.Estimated Nutrition Per Serving varies depending on dukkah blend spice No thinking about real life until next week.Cheers to secret recipes, extra veggies, and sloooooow New Years transitions.

Dukkah-roasted Veggie Quinoa Salad instructions

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.

Quick, simple and packed with satisfying protein and fiber, this salad makes a perfect lunch or easy one-dish dinner.This quinoa veggies salad is a wheat-free dish delicious for all and for vegetarians who sometimes struggle getting their daily protein.This beautiful quinoa and roast veggies salad is such a gorgeous salad packed with goodness and healthy ingredients.

While tomatoes and chicken are cooking, cook quinoa according to packet directions.Slice the dukkah-roasted chicken and serve with tomatoes, salad and lemon wedges.Quinoa Salad with Asparagus, Smashed Avocado & Almond Dukkah.Add the roasted almonds, sesame seeds, coriander seeds and ground cumin to the peppercorns, sea salt flakes and chilli Sprinkle with the almond dukkah and serve with a squeeze of a lemon and poached egg, if desired.For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice.