Dukkah-roasted vegie and quinoa salad

Recipes / Salads

Pistachio dukkah, pumpkin and pepitas give this hearty quinoa salad an authentic Middle Eastern flavour.

Recipe «Dukkah-roasted vegie and quinoa salad» presented in category Recipes / Salads, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 750g butternut pumpkin, peeled, cut into 2.5cm pieces, 1 small red onion, cut into 8 wedges, 300g cauliflower, cut into small florets, 1/2 head broccoli, cut into small florets, Olive oil spray , 1 tbsp pistachio dukkah, 1/4 cup pepitas, 1 cup white quinoa , 1/4 cup chopped coriander, plus extra sprigs to serve, 1/2 cup reduced-fat Greek yoghurt, 1 small garlic clove, crushed, 1 tbsp lemon juice.

Ingredients:

  • 750g butternut pumpkin, peeled, cut into 2.5cm pieces 
  • 1 small red onion, cut into 8 wedges 
  • 300g cauliflower, cut into small florets 
  • 1/2 head broccoli, cut into small florets 
  • Olive oil spray 
  • 1 tbsp pistachio dukkah 
  • 1/4 cup pepitas 
  • 1 cup white quinoa 
  • 1/4 cup chopped coriander, plus extra sprigs to serve 
  • 1/2 cup reduced-fat Greek yoghurt 
  • 1 small garlic clove, crushed 
  • 1 tbsp lemon juice 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Combine the quinoa, vegetables, pepitas and chopped coriander in a large bowl. Top with coriander sprigs and serve with the dressing.