Vegetarian · 30 min
Roasted Veggie, Dried Fruit & Pistachio Quinoa Bowl with Curry Yogurt
- 30 min
- 2–6 servings
- 581 kcal / serving
A sturdy bowl with nutty quinoa, roasted vegetables, and a tangy curry yogurt sauce. The mix stays crisp-tender and the fruit adds a subtle sweetness, making it a satisfying weeknight option.
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Ingredients
- 1 small bunchasparagus
- 8 fl ozchicken or vegetable broth
- 6dried apricots
- ½lime
- ½ cuppistachios, unsalted
- ½ cupplain Greek yogurt
- ½ cupquinoa
- ¼ cupraisins
- 1 mediumzucchini squash
- limes
From the pantry: 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 · mixing bowls · oven mitts · small saucepan · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: quinoa · zucchini
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½lime
- 1 mediumzucchini squash
- limes
Dairy, eggs & chilled
- ½ cupplain Greek yogurt
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- 6dried apricots
- ½ cuppistachios, unsalted
- ½ cupquinoa
- ¼ cupraisins
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| dried apricots | 6 | 12 | 18 |
| lime | ½ | 1 | |
| pistachios, unsalted | ½ cup | 1 cup | 1 ½ cups |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| quinoa | ½ cup | 1 cup | 1 ½ cups |
| raisins | ¼ cup | ½ cup | ¾ cup |
| zucchini squash | 1 medium | 2 medium | 3 medium |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse quinoa and cook it in the broth until tender and the liquid is absorbed, about 15 minutes; remove from heat and let sit, covered, for 5 minutes.
- Meanwhile, wash asparagus and zucchini; trim the ends, cut asparagus into 2-inch pieces, and slice zucchini into thin rounds.
- Spread the vegetables on a baking sheet, drizzle with oil, and season with salt, pepper, and the spices; toss well to coat.
- Roast the vegetables in a 425°F oven until they are fork-tender, about 15 minutes; remove the sheet from the oven.
- Stir lime zest and juice into the yogurt, then whisk in the curry powder until smooth to make the sauce.
- Coarsely chop pistachios and place in a small bowl with raisins; dice apricots and add them to the bowl, mixing to combine.
- To finish, divide the cooked quinoa between bowls, top with the roasted vegetables, and scatter over the fruit and nut mixture. Spoon the curry yogurt over the top and serve.
Two tips
- Prep the sauce, nuts, and dried fruit ahead of time so bowls come together quickly tonight.
- Swap apricots with raisins or use a different nut if needed for a different texture.
Nutrition per serving
- Calories
- 581 kcal
- Protein
- 26 g
- Carbs
- 72 g
- Fat
- 25 g
- Fiber
- 12 g
- Sodium
- 79 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.