Saffron Quinoa Salad with Roasted Vegetables & Dukkah

This Saffron Quinoa Salad with Roasted Vegetables & Dukkah combines fluffy quinoa with colourful roasted vegetables, a fresh lemon dressing and the nutty crunch of dukkah.

A dukkah seasoning provides the characteristic blend of nuts, seeds and spices, while Saffronice Saffron Powder adds the saffron separately.

Serve it warm or at room temperature as a light main meal or colourful side dish.

Jump to Recipe ↓

Why You'll Love This Quinoa Salad

This recipe brings plenty of colour, texture and flavour into one simple salad.

Quinoa provides a fluffy base, while zucchini, capsicum, cherry tomatoes and red onion are roasted until tender and lightly caramelised. Dukkah adds crunch and aromatic seasoning, while lemon gives the dressing a fresh finish.

The recipe is also versatile enough to serve as a light lunch, dinner or side dish.

Recipe Snapshot

Ingredients

For the Quinoa & Roasted Vegetables

• 1 cup (about 170 g) quinoa
• 2 cups (480 ml) vegetable broth
• 2 cups (about 300 g) mixed vegetables, such as zucchini, capsicum, cherry tomatoes and red onion
• 1 tablespoon (15 ml) olive oil, for roasting
• Sea salt and freshly ground black pepper, to taste

For the Saffron Dukkah Dressing

• 1 tablespoon (15 ml) olive oil
• Juice of 1 lemon (about 30–45 ml)
• 1 tablespoon (about 8–10 g) generic dukkah
• ¼ teaspoon (about 0.5 g) Saffronice Saffron Powder

For Serving

• 1–2 tablespoons (about 8–20 g) generic dukkah, for sprinkling
• Fresh parsley or mint, chopped, for garnish

Let's Start Cooking

Step 1 – Cook the Quinoa

Rinse the quinoa thoroughly under cold running water.

Bring the 2 cups (480 ml) vegetable broth to a boil, add the quinoa, then reduce the heat to low.

Cover and simmer for approximately 15 minutes, or until the broth has been absorbed.

Remove from the heat, leave covered for 5 minutes, then fluff gently with a fork.

Step 2 – Roast the Vegetables

Preheat the oven to 200°C (400°F).

Cut the vegetables into bite-sized pieces and toss with 1 tablespoon (15 ml) olive oil, sea salt and freshly ground black pepper.

Spread them over a baking tray and roast for 20–25 minutes, or until tender and lightly caramelised.

Step 3 – Make the Saffron Dukkah Dressing

In a small bowl, combine 1 tablespoon (15 ml) olive oil, fresh lemon juice, 1 tablespoon generic dukkah and Saffronice Saffron Powder.

Whisk until evenly combined.

Step 4 – Assemble the Salad

Add the cooked quinoa and roasted vegetables to a large serving bowl.

Pour over the saffron dukkah dressing and gently toss until everything is evenly coated.

Step 5 – Garnish & Serve

Sprinkle the remaining generic dukkah over the salad for extra crunch.

Finish with chopped fresh parsley or mint and serve as a main meal or side dish.

Choosing Vegetables for the Salad

Use a mixture such as zucchini, bell peppers, cherry tomatoes and red onion.

Try to cut larger vegetables into similar bite-sized pieces so they roast at approximately the same rate.

Use approximately 2 cups of mixed vegetables, such as zucchini, capsicum, cherry tomatoes and red onion.

Expert Tips

A few simple techniques will help you get fluffy quinoa, caramelised vegetables and plenty of texture from the dukkah.

• Rinse the quinoa first. Give it a thorough rinse under cold water before cooking.
• Cook the quinoa in vegetable broth. Use the 2 cups (480 ml) vegetable broth.
• Rest the quinoa for 5 minutes. Leave it covered after cooking before fluffing with a fork.
• Cut the vegetables evenly. Similar-sized pieces will roast more consistently.
• Spread the vegetables over the baking tray. Roast at 200°C (400°F) for 20–25 minutes, or until tender.
• Keep some dukkah for serving. Adding it at the end preserves more of its characteristic crunch.
• Add the fresh herbs last. This keeps their flavour and appearance fresh.

What to Serve with Saffron Quinoa Salad

This Saffron Quinoa Salad can be served as a light main meal or side dish.

Serve it warm or at room temperature, finished with the remaining dukkah and fresh parsley or mint.

Storage

Allow leftover quinoa salad to cool before transferring it to an airtight container and refrigerating promptly.

Keep any extra dukkah separate where possible and add it just before serving.

The salad can be served chilled or at room temperature.

More Vegetables & Saffron Recipes to Try

If you enjoyed this colourful quinoa salad, try these other vegetable-forward and grain-based saffron recipes.

• Rustic Oven-Roasted Dukkah Vegetables – Another dukkah-focused recipe featuring roasted vegetables and aromatic seasoning.
• Vegetarian Saffron Rice – A colourful meat-free rice dish with vegetables, tomatoes and saffron.
• Vegetarian Saffron Paella – A one-pan meal combining Arborio rice, capsicum, tomatoes, peas and saffron.

From roasted vegetables and quinoa to colourful rice dishes, these recipes offer more ways to combine saffron with plant-focused meals.

Ready to Cook?

Cook the quinoa in vegetable broth, roast your favourite colourful vegetables and make a simple dressing with lemon, dukkah and Saffronice Saffron Powder.

Toss everything together, finish with more crunchy dukkah and fresh herbs, and serve your Saffron Quinoa Salad with Roasted Vegetables & Dukkah warm or at room temperature.

Frequently Asked Questions

What vegetables can I use?

You can use zucchini, capsicum, cherry tomatoes and red onion, but you can adjust the combination while keeping approximately the same overall quantity.

How long should I cook the quinoa?

Simmer it for approximately 15 minutes, then remove it from the heat and leave it covered for another 5 minutes before fluffing.

How long do the vegetables roast?

Roast them at 200°C (400°F) for approximately 20–25 minutes, or until tender and lightly caramelised.

Can I serve this salad as a main meal?

Yes. The recipe can be served as either a main course or side dish.