Roasted Veggie, Dried Fruit & Pistachio Quinoa Bowl with Curry Yogurt
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 small bunchesasparagus
- 16 fl ozchicken or vegetable broth
- 12dried apricots
- 1lime
- 1 cuppistachios, unsalted
- 1 cupplain Greek yogurt
- 1 cupquinoa
- ½ cupraisins
- 2 mediumzucchini squash
- black pepper
- cinnamon, ground
- cumin, ground
- curry powder
- extra virgin olive oil
- salt
- turmeric, ground
Cookware
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- grater (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- oven mitts
- tongs
- whisk or fork
Per serving
- Calories
- 581
- Protein
- 26g
- Carbs
- 72g
- Fat
- 25g
- Fiber
- 12g
- Sodium
- 79mg
Method
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