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.

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. It's also great for meal prep and is totally protein flexible! Get your veggie grilling on and make this salad. You can cook Dukkah-roasted Veggie Quinoa Salad using 13 ingredients and 6 steps. Here is how you cook it.

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.
It's 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.
You need 1/4 cup of Chopped coriander plus extra sprigs to serve.
You need 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.
It's 1 tbsp of Lemon juice.

It's perfect to serve to your family or to bring to your next pot luck. Here is what you will need to make this grilled veggie quinoa salad: quinoa, zucchini, red bell pepper, portobello mushrooms, red onion, olive oil, garlic, lemon juice, Dijon mustard and sea salt. 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.

Dukkah-roasted Veggie Quinoa Salad instructions

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.

This post is sponsored by Thrive® Culinary Algae Oil. One of my favorite side dishes to make in bulk and share this time of year is a hearty quinoa. Set the roasted vegetables aside to cool. To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low.