Dukkah-roasted Veggie Quinoa Salad

Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Dukkah-roasted Veggie Quinoa Salad. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook Dukkah-roasted Veggie Quinoa Salad using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Dukkah-roasted Veggie Quinoa Salad:

1. 750 grams Butternut pumpkin, peeled cut into 2.5cm cubes
2. 1 small red onion cut into 8 wedges
3. 300 grams Cauliflower cut into small florets
4. 1 Broccoli cut into small florets
5. 1 tbsp Olive oil
6. 1 tbsp Dukkah
7. 1 cup Quinoa and brown rice mix
8. 1/4 cup Chopped coriander plus extra sprigs to serve
9. Dressing
10. 1/2 cup Reduced fat Greek yogurt
11. 1 clove Garlic chopped
12. 1 tbsp Coriander chopped
13. 1 tbsp Lemon juice

Steps to make 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

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