Asparagus-Pistachio Quinoa Bowls

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

blue bowl of asparagus-pistachio quinoa bowl with side of dressing
Photo: Adam Albright
Prep Time:
15 mins
Cook Time:
15 mins
Chill Time:
15 mins
Total Time:
45 mins
Servings:
6
Yield:
7 cups salad + 3/4 cup dressing

Ingredients

  • 2 cup vegetable broth

  • 1 cup quinoa, rinsed and drained

  • 1 ½ pound fresh asparagus, trimmed and cut into 1- to 2-inch pieces (4 cups)

  • 2 tablespoon olive oil

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ½ cup plain Greek yogurt

  • 3 tablespoon water

  • 1 tablespoon lime juice

  • 1 teaspoon curry powder

  • ¼ teaspoon salt

  • teaspoon black pepper

  • ¾ cup chopped roasted, salted pistachio nuts

  • ¼ cup golden raisins

  • ¼ cup chopped dried apricots

  • 2 tablespoon chopped fresh Italian parsley

Directions

  1. 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.

  2. 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.

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

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

Nutrition Facts (per serving)

310 Calories
14g Fat
38g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 310
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 589mg 26%
Total Carbohydrate 38g 14%
Total Sugars 10g
Protein 12g
Vitamin C 8.2mg 41%
Calcium 86mg 7%
Iron 4.5mg 25%
Potassium 674mg 14%
Folate, total 102.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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