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We hope you got insight from reading it, now let’s go back to dukkah-roasted veggie quinoa salad recipe. You can have dukkah-roasted veggie quinoa salad using 13 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Dukkah-roasted Veggie Quinoa Salad:
- Prepare 750 grams Butternut pumpkin, peeled cut into 2.5cm cubes
- Prepare 1 small red onion cut into 8 wedges
- Get 300 grams Cauliflower cut into small florets
- Provide 1 Broccoli cut into small florets
- Use 1 tbsp Olive oil
- Use 1 tbsp Dukkah
- Provide 1 cup Quinoa and brown rice mix
- Take 1/4 cup Chopped coriander plus extra sprigs to serve
- You need Dressing
- Provide 1/2 cup Reduced fat Greek yogurt
- Use 1 clove Garlic chopped
- You need 1 tbsp Coriander chopped
- Get 1 tbsp Lemon juice
Steps to make Dukkah-roasted Veggie Quinoa Salad:
- 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
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.
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