Dukkah-roasted Veggie Quinoa Salad. Roasted Veggie Quinoa Salad. featured in Lettuce-Free Salads. Transfer the roasted vegetables to a large bowl, and add the quinoa. Quick, simple and packed with satisfying protein and fiber, this salad makes a perfect lunch or easy one-dish dinner.

So in short from now on always roast Prep the veggies and fruit. Cut the butternut squash and apple into small cubes, cut the red onion in eight parts length wise, and half the grapes. Sign up for our Nosher recipe newsletter! 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. You need 750 grams of Butternut pumpkin, peeled cut into 2.5cm cubes.
2. You need 1 small of red onion cut into 8 wedges.
3. You need 300 grams of Cauliflower cut into small florets.
4. Prepare 1 of Broccoli cut into small florets.
5. You need 1 tbsp of Olive oil.
6. You need 1 tbsp of Dukkah.
7. You need 1 cup of Quinoa and brown rice mix.
8. It’s 1/4 cup of Chopped coriander plus extra sprigs to serve.
9. Prepare of Dressing.
10. You need 1/2 cup of Reduced fat Greek yogurt.
11. Prepare 1 clove of Garlic chopped.
12. Prepare 1 tbsp of Coriander chopped.
13. Prepare 1 tbsp of Lemon juice.

While tomatoes and chicken are cooking, cook quinoa according to packet directions. Slice the dukkah-roasted chicken and serve with tomatoes, salad and lemon wedges. Quinoa Salad with Asparagus, Smashed Avocado & Almond Dukkah. Add the roasted almonds, sesame seeds, coriander seeds and ground cumin to the peppercorns, sea salt flakes and chilli Sprinkle with the almond dukkah and serve with a squeeze of a lemon and poached egg, if desired.

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.

For the quinoa salad, mix together the quinoa, herbs and vegetables in a bowl and dress with olive oil and lemon juice. Season, to taste, with salt and freshly ground black pepper. For the dukkah, heat a frying pan and dry fry the cloves, fennel, coriander and cumin until fragrant. This roasted salad is great by itself or free to add in a cooked grain, dried fruit, feta, lentils, chicken, or beef. Estimated Nutrition Per Serving varies depending on dukkah blend spice No thinking about real life until next week.