Dukkah-roasted Veggie Quinoa Salad. 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. A bright and flavorful dish, this roasted vegetable quinoa salad is tossed in a toasted spice vinaigrette, with chickpeas, seeds and your favorite veggies!

The hearty quinoa, the perfectly roasted veggies, and the flavor from the balsamic vinegar and garlic. Feel free to mix up the vegetables in this recipe My favorite way to serve this salad is over a bed of greens. I'm a big fan of the arugula and spinach mix from Earthbound Farms. 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

Prepare 750 grams of Butternut pumpkin, peeled cut into 2.5cm cubes.
Prepare 1 small of red onion cut into 8 wedges.
You need 300 grams of Cauliflower cut into small florets.
It's 1 of Broccoli cut into small florets.
You need 1 tbsp of Olive oil.
You need 1 tbsp of Dukkah.
It's 1 cup of Quinoa and brown rice mix.
Prepare 1/4 cup of Chopped coriander plus extra sprigs to serve.
You need of Dressing.
Prepare 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.

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. Cheers to secret recipes, extra veggies, and sloooooow New Years transitions. This recipe highlights vibrant dukkah (an Egyptian-style blend of herbs and spices), which lends warming spice to the thin slices of beef we're serving over a hearty mix of quinoa, chickpeas, and fresh tomatoes. over Chickpea & Quinoa Salad.

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.

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. dukkah-roasted cauliflower salad. with creamy avocado dressing. Top with the dukkah and salt and toss to combine. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa.