Hello Roasted Curried Parsnips and Cumin Quinoa Pilaf

Stuck for an idea for a fresh healthy dinner tonight? HelloFresh have come up with an absolutely brilliant idea. Introducing The Flavour Generator! I was really in the mood for some Indian flavours and wanted to try something new so I told the generator what I fancied and out popped a recipe just for me! Roasted Curried Parsnips with Cumin Quinoa Pilaf and Pomegranate Seeds sounded right up my street!

It’s all super easy to follow, with step by step instructions, listed fresh ingredients and even the utensils you need so you can make sure you have everything at hand. Additionally, nutritional information is provided making it easy peasy for you macro counters! I’ve popped the recipe below for this creation but if you fancy having ago yourself there are so many delicious meals to try. Just click the link below and get cooking!


What you need (serves 2)

230g baby parsnips
120g dry quinoa
130g onion
1/2 tbsp curry powder
1/2 tbsp ground cumin
240ml water
Vegetable stock pot
100g Greek yoghurt
25g pistachios
200g spinach

What to do

  1. Preheat your oven to 200 degrees. Cut the very tops and bottoms off the parsnips, then cut in half lengthways (no need to peel). Cut the onion in half through the root, peel and chop into ½cm pieces (or as small as possible!). Peel and grate the garlic (or use a garlic press if you have one).
  2. Put your parsnips on a baking tray and drizzle over some oil – you need enough to coat your parsnips. Sprinkle over the curry powder and a good pinch of salt and mix together with your hands, to ensure your parsnips get a good coating of oil and curry powder. Roast in your oven on the top shelf for 25 mins.
  3. In the meantime, put your onion in a saucepan on medium heat with a drizzle of oil. Cook for 5 mins until soft, then add the quinoa, cumin and garlic. Stir together and cook for 1 minute before adding the water (as specified in the table above) and the vegetable stock pot. Bring to the boil to dissolve your stock pot. Stir together and once boiling, turn the heat to low, pop a lid on the pan and leave to simmer for 15 mins. Once the 15 mins are up, take the pan off the heat and leave to the side for 5 mins.
  4. While your parsnips and quinoa cook, roughly chop the flat leaf parsley and mint. Put the yoghurt in a bowl, add your mint and stir it through.
  5. Now toast the pistachios. Take the pistachios out of their shells and pop in a frying pan on medium-high heat (no oil!). Cook for 3-4 mins until your pistachios are slightly toasted (but not burnt!). Remove them from the frying pan.
  6. Once your quinoa is cooked, taste and add more salt and pepper if needed. Add your parsley and the spinach to the pan and pop the lid back on. Leave for 4 mins so your spinach wilts slightly, then stir your spinach through your quinoa to wilt it a bit more.
  7. When everything is ready, serve your quinoa in bowls with your curried parsnips on top, a spoonful of your yoghurt sauce on the side and a sprinkling of pistachios and pomegranate seeds! Enjoy!