Spiced Roasted Vegetable and Quinoa Pilaf with Pomegranate and Mint Yogurt

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 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 cup pomegranate seeds
• 1 cup fresh parsley, chopped

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

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   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. 03
   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. 04
   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. 05
   In a small bowl, mix the Greek yogurt with mint, lemon juice, and salt. Stir until well combined and set aside.
6. 06
   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. 07
   Serve the pilaf warm, drizzled with mint yogurt on top. Garnish with additional pomegranate seeds and mint leaves if desired.