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Roast Veg, Quinoa & Dukkah Salad with Tofu Feta

Rebecca Weller - Vegan Sparkles
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 2 -4


  • 2/3 cups chopped tofu feta
  • 4 cups salad leaves I used baby spinach and rocket
  • Veggies for roasting I used pumpkin, zucchini and eggplant
  • Handful of cherry tomatoes halved
  • 1/4 cup quinoa
  • Dukkah I used a mix I bought from a vineyard but it's easy to make your own
  • Olive oil
  • Balsamic vinegar


  • Pre-heat oven to 180C/350F.
  • Peel and slice vegetables and place them in a single layer on a lined baking tray. Drizzle with olive oil, sprinkle with cracked black pepper and sea salt, and roast at for about 15 minutes or until vegetables are tender.
  • Rinse quinoa. In a small saucepan, gently simmer quinoa and 1/2 cup water until quinoa has absorbed all the water.
  • On a serving plate, layer salad leaves, quinoa and roast vegetables.
  • Sprinkle with dukkah and balsamic vinegar, top with cherry tomatoes and feta, and enjoy!