Easiest Way to Summer Delicious Dukkah-roasted Veggie Quinoa Salad

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Easiest Way to Summer Delicious Dukkah-roasted Veggie Quinoa Salad
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Easiest Way to Summer Delicious Dukkah-roasted Veggie Quinoa Salad Delicious, fresh and tasty.

Dukkah-roasted Veggie Quinoa Salad. Dukkah-roasted Veggie Quinoa Salad amy nguyen. Transfer the roasted vegetables to a large bowl, and add the quinoa. Dukkah Roasted Vegetables Chopped Salad is a simple vegan friendly, Middle Eastern salad recipe.

Cook the quinoa: Cook the quinoa according to package directions.

Fluff and set aside to cool.

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.

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

Ingredients of Dukkah-roasted Veggie Quinoa Salad

  1. Prepare 750 grams of Butternut pumpkin, peeled cut into 2.5cm cubes.

  2. It’s 1 small of red onion cut into 8 wedges.

  3. You need 300 grams of Cauliflower cut into small florets.

  4. It’s 1 of Broccoli cut into small florets.

  5. You need 1 tbsp of Olive oil.

  6. It’s 1 tbsp of Dukkah.

  7. Prepare 1 cup of Quinoa and brown rice mix.

  8. Prepare 1/4 cup of Chopped coriander plus extra sprigs to serve.

  9. Prepare of Dressing.

  10. It’s 1/2 cup of Reduced fat Greek yogurt.

  11. Prepare 1 clove of Garlic chopped.

  12. You need 1 tbsp of Coriander chopped.

  13. Prepare 1 tbsp of Lemon juice.

It's also great for meal prep and is totally protein flexible!

Meanwhile, in a large saucepan, bring broth to a boil.

Remove from the heat; fluff with a fork.

Transfer vegetables and quinoa to a large bowl.

Dukkah-roasted Veggie Quinoa Salad step by step

  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.

Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture.

Sprinkle with herbs: toss to combine.

Roasted Vegetable Quinoa Salad with roasted sweet potato, carrots, butternut squash, walnuts, and maple-cider vinaigrette.

This colorful, hearty salad is a marvelous side dish for fall and winter.

This post is sponsored by Thrive® Culinary Algae Oil.