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

Hey everyone, hope you’re having an amazing day today. 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 bit unique. This is gonna smell and look delicious.

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. Serve it as a vegetarian main course or filling side dish, both work!

Dukkah-roasted Veggie Quinoa Salad is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Dukkah-roasted Veggie Quinoa Salad is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook dukkah-roasted veggie quinoa salad using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Dukkah-roasted Veggie Quinoa Salad:
  1. Get Butternut pumpkin, peeled cut into 2.5cm cubes
  2. Make ready red onion cut into 8 wedges
  3. Take Cauliflower cut into small florets
  4. Make ready Broccoli cut into small florets
  5. Make ready Olive oil
  6. Make ready Dukkah
  7. Take Quinoa and brown rice mix
  8. Make ready Chopped coriander plus extra sprigs to serve
  9. Take Dressing
  10. Get Reduced fat Greek yogurt
  11. Take Garlic chopped
  12. Get Coriander chopped
  13. Make ready Lemon juice

Place chicken on tray and coat with dukkah mixture. Toss vegetables with the olive oil and sprinkle with salt and pepper. While veggies are roasting, cook quinoa. Add quinoa and water into a sauce pan.

Steps 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

While veggies are roasting, cook quinoa. Add quinoa and water into a sauce pan. Break down your vegetables, using similarly sized pieces for more even cooking. Add vegetables to a large bowl. Sprinkle with salt and a few grinds of pepper.

So that is going to wrap it up for this exceptional food dukkah-roasted veggie quinoa salad recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!