Pistachio dukkah, pumpkin and pepitas give this hearty quinoa salad an authentic Middle Eastern flavour.
- Preheat oven to 190C or 170C fan. Line 2 baking trays with baking paper. Arrange pumpkin and onion on 1 tray and cauliflower and broccoli on other tray. Spray with oil and sprinkle with dukkah. Roast pumpkin and onion for 15 mins. Add cauliflower and broccoli and roast for a further 30 mins or until tender and lightly browned. Set aside to cool slightly.
- Meanwhile, combine yoghurt, garlic and lemon juice in a bowl. Season. Place pepitas on an oven tray and bake for 3 mins or until lightly toasted. Transfer to a plate. Set aside to cool.
- Place quinoa in a fine sieve and rinse under cold water. Bring a medium saucepan of water to the boil. Add quinoa and cook for 12 mins or until tender. Drain and cool slightly. Fluff with a fork to release steam.
- Combine the quinoa, vegetables, pepitas and chopped coriander in a large bowl. Top with coriander sprigs and serve with the dressing.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set