This protein-packed veggie bowl features tender roasted asparagus and a curry-spiced yogurt dressing.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Adam Albright

Recipe Summary

prep:
15 mins
cook:
15 mins
chill:
15 mins
Servings:
6
Max Servings:
8
Yield:
7 cups salad + 3/4 cup dressing
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. In a medium saucepan combine broth and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until quinoa is tender and liquid is absorbed. Spread in a shallow baking pan and chill 15 minutes or until ready to serve.

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  • Meanwhile, in a 15x10-inch shallow baking pan combine asparagus, oil, 1/2 tsp. salt, and 1/4 tsp. pepper; toss to coat. Roast 5 to 10 minutes or until crisp-tender and slightly charred; cool.

  • For dressing, in a small bowl combine next six ingredients (through 1/8 tsp. pepper).

  • Divide quinoa, asparagus, nuts, raisins, and apricots among bowls. Sprinkle with parsley and serve with dressing.

Nutrition Facts

310 calories; total fat 14g; saturated fat 2g; polyunsaturated fat 4g; monounsaturated fat 8g; cholesterol 2mg; sodium 589mg; potassium 674mg; carbohydrates 38g; fiber 7g; sugar 10g; protein 12g; trans fatty acid 0g; vitamin a 1614IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 102mcg; vitamin b12 0mcg; calcium 86mg; iron 5mg.
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