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Roasted Veggie, Dried Fruit & Pistachio Quinoa Bowl with Curry Yogurt.

  • 1 small bunch
    asparagus
  • 8 fl oz
    chicken or vegetable broth
  • 6
    dried apricots
  • ½
    lime
  • ½ cup
    pistachios, unsalted
  • ½ cup
    plain Greek yogurt
  • ½ cup
    quinoa
  • ¼ cup
    raisins
  • 1 medium
    zucchini squash
  •  
    black pepper
  •  
    cinnamon
  •  
    cumin
  •  
    curry powder
  •  
    extra virgin olive oil
  •  
    salt
  •  
    turmeric
  • 1
    Preheat oven to 425°F.
  • 2
    In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    ½ cup quinoa
    8 fl oz (1 cup) chicken or vegetable broth
  • 3
    Meanwhile, wash and dry the fresh produce.
    1 small bunch asparagus
    1 medium zucchini squash
    ½ lime
  • 4
    Snap or cut off the woody ends of the asparagus and cut into 2-inch pieces. Place on a baking sheet pan.
  • 5
    Trim and cut the zucchini crosswise into thin rounds; add to the baking sheet. Drizzle veggies with oil, season with spices, and toss to coat.
    1 tbsp extra virgin olive oil
    ¼ tsp cumin
    ¼ tsp turmeric
    ¼ tsp cinnamon
    ¼ tsp salt
    ¼ tsp black pepper
  • 6
    Place baking sheet in the oven (it doesn't have to be fully heated) and roast until veggies are fork-tender, about 15 minutes. Remove from the oven.
  • 7
    Meanwhile, zest and juice lime into a small bowl. Add yogurt and spices; whisk to combine the sauce.
    ½ cup plain Greek yogurt
    1 tsp curry powder
    ¼ tsp salt
    1 pinch black pepper
  • 8
    Coarsely chop pistachios and place in another small bowl along with the raisins.
    ½ cup pistachios, unsalted
    ¼ cup raisins
  • 9
    Medium dice apricots and add to the bowl with the pistachios; stir to combine.
    6 dried apricots
  • 10
    To serve, divide quinoa between bowls and top with roasted veggies; sprinkle with fruit and nut mix. Drizzle with sauce and enjoy!