Spiced Roasted Vegetable and Quinoa Pilaf with Pomegranate and Mint Yogurt

Spiced Roasted Vegetable and Quinoa Pilaf with Pomegranate and Mint Yogurt

VegetarianMiddle EasternDinnerHealthyVegetarianMiddle Eastern
⏱️ 30m PREP
🔥 40m COOK
👥 4 SERVINGS
⚡ 450 CAL/SERV
Get RecipeBox AI on the App Store

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

92
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. 1 Preheat the oven to 400°F (200°C).
  2. 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. 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. 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. 5 In a small bowl, mix the Greek yogurt with mint, lemon juice, and salt. Stir until well combined and set aside.
  6. 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. 7 Serve the pilaf warm, drizzled with mint yogurt on top. Garnish with additional pomegranate seeds and mint leaves if desired.

More Recipes You'll Love

View All →