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Thai Curry Roasted Vegetables with Lime Quinoa & Chile-Plum Salsa
2 or 4 Serving Dinner

Thai Curry Roasted Vegetables

with Lime Quinoa & Chile-Plum Salsa

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
35 min
CALORIES
480
FAT
13g
CARBOHYDRATES
74g
PROTEIN
17g

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INGREDIENTS

  1. ¾ cup white quinoa
  2. 1 lime, zested and juiced (divided)
  3. 1 tbsp panang curry paste
  4. 1 zucchini, trimmed and cut into half moons
  5. 1 red bell pepper, cut into 1-inch pieces
  6. 1 shallot, peeled and quartered, pieces separated
  7. 1 plum, quartered (pit removed)
  8. ¼ cup pistachios, roughly chopped
  9. ½ oz fresh cilantro, 4 sprigs left whole, the remaining leaves and tender stems finely chopped (divided)
  10. 1 Fresno chile, finely diced
  11. 2 tbsp + 1 tsp vegetable oil*
  12. 1 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: tree nut (pistachio)
Tools: Baking sheet, Small saucepan with lid
SERVINGS
PREP & COOK TIME
35 min
CALORIES
480
FAT
13g
CARBOHYDRATES
74g
PROTEIN
17g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 425°F. Add quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 8 to 10 minutes. Add lime zest and a pinch of salt and pepper. Cover to keep warm. (4-serving meal: use 2½ cups water)

2
Make the Thai curry mixture

Add panang curry paste, 2 tbsp vegetable oil, and a pinch of salt to a small bowl and whisk. (4-serving meal: use 4 tbsp vegetable oil)

3
Roast the Thai curry vegetables

Add zucchini, red bell pepper, shallot, and Thai curry mixture to a baking sheet and toss to coat. Move veggies to one side of the baking sheet and roast in the oven for 10 to 12 minutes. Remove baking sheet from the oven and add plum, 1 tsp vegetable oil, and a pinch of salt to the other side. Toss and roast, another 10 to 12 minutes. Add pistachios to one corner of the baking sheet for the last 2 minutes to toast. (4-serving meal: use 2 tsp vegetable oil)

4
Make the chile-plum salsa

Roughly chop the roasted plums. Add plums, chopped cilantro, lime juice, just 1 tbsp Fresno chile, a pinch of salt, and 1 tsp olive oil to a medium bowl and stir to combine. (4-serving meal: use 2 tbsp Fresno chile, 2 tsp olive oil) TIP:If you’re sensitive to spice, add less Fresno chile.

5
Serve

Divide lime quinoa between bowls. Top with Thai curry roasted vegetables, chile-plum salsa, and cilantro sprigs. Sprinkle with pistachios. Enjoy!

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