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Thai Curry Roasted Vegetables
Ingredients
  • ¾ cup white quinoa
  • 1 lime, zested and juiced (divided)
  • 1 tbsp panang curry paste
  • 1 zucchini, trimmed and cut into half moons
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 shallot, quartered, pieces separated
  • 1 plum, pitted and quartered
  • ¼ cup pistachios
  • ½ oz fresh cilantro, 4 sprigs left whole, the remaining leaves and tender stems finely chopped (divided)
  • 1 Fresno chile, finely diced
  • 2 tbsp 1 tsp vegetable oil*
  • 2 tsp olive oil*
  • Salt and pepper*
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