Recipe: Appetizing Dukkah-roasted Veggie Quinoa Salad

Recipe: Appetizing Dukkah-roasted Veggie Quinoa Salad Delicious, fresh and tasty.

Dukkah-roasted Veggie Quinoa Salad. 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.

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

Fluff and set aside to cool.

This quinoa and roasted vegetable salad is an excellent side for chicken or steak, or skip the meat entirely and you've got a delicious vegetarian main dish.

You can have 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. You need of Butternut pumpkin, peeled cut into 2.5cm cubes.

2. Prepare of red onion cut into 8 wedges.

3. Prepare of Cauliflower cut into small florets.

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

5. You need of Olive oil.

6. You need of Dukkah.

7. It’s of Quinoa and brown rice mix.

8. Prepare of Chopped coriander plus extra sprigs to serve.

9. It’s of Dressing.

10. Prepare of Reduced fat Greek yogurt.

11. You need of Garlic chopped.

12. It’s of Coriander chopped.

13. It’s of Lemon juice.

Leftovers are a perfect choice for lunch–just make an extra batch of dressing and add a touch to the cold salad before eating the next day.

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 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.

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

Sprinkle with herbs: toss to combine.

Roasted Vegetable and Quinoa Salad Roasted Vegetable and Quinoa Salad.

Once it's ready, add it all together and you have warm quinoa vegetable salad!

It was a great quinoa salad i used low sodium chicken broth instead of water add red & green peppers w/the cucumber and follow the recipe my son made an omelete and stuffed it w/ the salad and feta cheese(no fat)i used.