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.

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