Dukkah-roasted Veggie Quinoa Salad
Dukkah-roasted Veggie Quinoa Salad

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, dukkah-roasted veggie quinoa salad. It is one of my favorites food recipes. For mine, 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 popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Dukkah-roasted Veggie Quinoa Salad is something which I’ve loved my entire life.

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

Season with cracked black pepper and drizzle with olive oil and lemon juice. Transfer the roasted vegetables to a large bowl, and add the quinoa. Get your veggie grilling on and make this salad. It's perfect to serve to your family or to bring to your next pot luck.

Instructions 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

Here is what you will need to make this grilled veggie quinoa salad: quinoa, zucchini, red bell pepper, portobello mushrooms, red onion, olive oil, garlic, lemon juice, Dijon mustard and sea salt. 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! Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste.

So that is going to wrap it up with this special food dukkah-roasted veggie quinoa salad recipe. Thank you very much for reading. I am confident that you will 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 family, friends and colleague. Thank you for reading. Go on get cooking!