Recipe Ideas

VIDEO RECIPE – Oil Free Roast Veggie & Quinoa Salad from @ThrivingOnPlants

Serves: 4
Cooking Time: 20 min

Product: Table of Plenty Lemon & Herb Dukkah

• 1 cup quinoa
• 1 veggie stock cube
• 1 red capsicum/pepper, diced
• 1 zucchini, diced
• 1 red onion, sliced into thin pieces
• 1 sweet potato, peeled and diced
• 1 tbsp @tableofplenty lemon & herb dukkah
• 2 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 punnet cherry tomatoes, halved
• 2 loose cups baby spinach & rocket
• Juice of 1 lemon
• Freshly cracked black pepper

  1. Rinse quinoa well and place into a small saucepan with 2 cups of water and veggie stock cube. Bring to the boil, lower heat, cover and simmer for 15-20 minutes or until quinoa has absorbed all the liquid and fluffed up. When cooked, keep lid on for an additional few minutes before fluffing up and setting aside to cool.
  2. In a large bowl, combine capsicum, zucchini, red onion, sweet potato, dukkah, garlic powder, rosemary and oregano. Mix well. Bake or airfry at 180*C until veggies have cooked through and become golden/slightly brown on the outside.
  3. Combine all remaining ingredients into a large bowl and mix well until well incorporated.
  4. Place roast veggie salad into a container of choice along with the oranges and nuts.

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