Saturday Six | Chopped Thai Salad, Broccoli Quinoa Casserole & DIY Dukkah

By Kiersten | Last Updated: January 10, 2015

Saturday Six - 01.10.15

Saturday Six - 01.10.15
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Roasted Carrot Ginger Soup // Fresh ginger root adds warmth to this carrot soup — and we all need a little bit of warmth right now, right? Get the recipe from My Purple Spoon →

Broccoli Quinoa Casserole // Broccoli, mushrooms and quinoa baked in a creamy sauce, then topped with crispy breadcrumbs. And it’s made without dairy! Get the recipe from Eat Within Your Means →

Chopped Thai Salad with Peanut Dressing // Peanut sauce is truly one of my favorite things, especially when it’s used as a salad dressing. Get the recipe from Well-Worn Fork →

Dukkah & Avocado Toast // Find out how to make dukkah, a Egyptian blend of nuts, seeds and spices. Get the recipe from Faring Well →

Raspberry-Vanilla Smoothie // For those of us who prefer our smoothies to taste like desserts. Get the recipe from Floating Kitchen →

Roasted Rainbow Veggie Salad with Quinoa // A creamy avocado ranch dressing tops off this veggie-packed salad. Get the recipe from Cookie Monster Cooking →

Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

Read more from Kiersten

Like what you see? Share it!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *