Easiest Way to Summer Delicious Dukkah-roasted Veggie Quinoa Salad

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
-
Prepare 750 grams of Butternut pumpkin, peeled cut into 2.5cm cubes.
-
It’s 1 small of red onion cut into 8 wedges.
-
You need 300 grams of Cauliflower cut into small florets.
-
It’s 1 of Broccoli cut into small florets.
-
You need 1 tbsp of Olive oil.
-
It’s 1 tbsp of Dukkah.
-
Prepare 1 cup of Quinoa and brown rice mix.
-
Prepare 1/4 cup of Chopped coriander plus extra sprigs to serve.
-
Prepare of Dressing.
-
It’s 1/2 cup of Reduced fat Greek yogurt.
-
Prepare 1 clove of Garlic chopped.
-
You need 1 tbsp of Coriander chopped.
-
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
-
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.
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.