Spiced Roasted Vegetable and Quinoa Pilaf with Pomegranate and Mint Yogurt

Name: Spiced Roasted Vegetable and Quinoa Pilaf with Pomegranate and Mint Yogurt
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup quinoa (rinsed); 2 cups vegetable broth; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1 large sweet potato (peeled and diced); 1 medium red bell pepper (diced); 1 medium zucchini (diced); 1 cup cherry tomatoes (halved); 1/4 cup pomegranate seeds; 1/4 cup fresh parsley (chopped); 1 cup Greek yogurt; 2 tablespoons fresh mint leaves (finely chopped); 1 tablespoon lemon juice; 1/4 teaspoon salt

VegetarianMiddle EasternDinnerHealthyVegetarianMiddle Eastern

⏱️ 30m PREP

🔥 40m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

This vibrant pilaf combines spiced roasted vegetables with fluffy quinoa, topped with a refreshing pomegranate and mint yogurt for a delightful Middle Eastern-inspired dish.

Macronutrients per serving

grams

Protein

12.0g 13%

Fat

15.0g 16%

Carbs

65.0g 71%

Rich in nutrients

☀️ Vitamin C

60% DV

Supports immune function

☀️ Vitamin A

120% DV

Important for vision and immune health

🌾 Fiber

30% DV

Aids in digestion

🔺 Potassium

15% DV

Regulates fluid balance

✦ Antioxidants

High

Protects cells from damage

Ingredients

Main Ingredients

1 cup quinoa rinsed
2 cups vegetable broth
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 large sweet potato peeled and diced
1 medium red bell pepper diced
1 medium zucchini diced
1 cup cherry tomatoes halved
1/4 cup pomegranate seeds
1/4 cup fresh parsley chopped

Mint Yogurt

1 cup Greek yogurt
2 tablespoons fresh mint leaves finely chopped
1 tablespoon lemon juice
1/4 teaspoon salt

Instructions

1 Preheat the oven to 400°F (200°C).
2 In a large bowl, combine the sweet potato, bell pepper, zucchini, and cherry tomatoes. Drizzle with olive oil and sprinkle with cumin, coriander, and cinnamon. Toss to coat evenly.
3 Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, until tender and slightly caramelized, stirring halfway through.
4 While the vegetables are roasting, combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
5 In a small bowl, mix the Greek yogurt with mint, lemon juice, and salt. Stir until well combined and set aside.
6 Once the vegetables and quinoa are ready, combine them in a large serving bowl. Add pomegranate seeds and chopped parsley, tossing gently to mix.
7 Serve the pilaf warm, drizzled with mint yogurt on top. Garnish with additional pomegranate seeds and mint leaves if desired.