Dukkah-roasted Veggie Quinoa Salad

Name: Dukkah-roasted Veggie Quinoa Salad
Cuisine: American
Ingredients: 750 grams Butternut pumpkin, peeled cut into 2.5cm cubes; 1 small red onion cut into 8 wedges; 300 grams Cauliflower cut into small florets; 1 Broccoli cut into small florets; 1 tbsp Olive oil; 1 tbsp Dukkah; 1 cup Quinoa and brown rice mix; 1/4 cup Chopped coriander plus extra sprigs to serve; 1/2 cup Reduced fat Greek yogurt; 1 clove Garlic chopped; 1 tbsp Coriander chopped; 1 tbsp Lemon juice

amy nguyen @cook_3071880

Dukkah-roasted Veggie Quinoa Salad

amy nguyen @cook_3071880

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Ingredients

750 gramsButternut pumpkin, peeled cut into 2.5cm cubes
1 smallred onion cut into 8 wedges
300 gramsCauliflower cut into small florets
1Broccoli cut into small florets
1 tbspOlive oil
1 tbspDukkah
1 cupQuinoa and brown rice mix
1/4 cupChopped coriander plus extra sprigs to serve
Dressing
1/2 cupReduced fat Greek yogurt
1 cloveGarlic chopped
1 tbspCoriander chopped
1 tbspLemon juice

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Steps

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