Dukkah-Roasted Veggie & Quinoa Salad

Source: Coles Magazine
serves: 4 - Prep 20 min - Cooking 45 minutes

750 g butternut pumpkin, peeled, cut into 2.5cm pieces
1 small red onion, cut into 8 wedges
300 g 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 coriander, chopped, plus extra sprigs to serve
1/2 cup reduced-fat Greek yoghurt
1 small clove garlic, crushed
1 tbsp lemon juice

  1. Preheat oven to 190°C or 170°C 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 minutes. Add cauliflower and broccoli and roast for a further 30 minutes 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 minutes 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 minutes 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.

Per serve: 389 Calories - 17g protein - 10.8g fat - 50.1g carbs - 11g Fibre 

Vic Lic

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