Description
A collection of fresh and vibrant recipes perfect for spring dinners.
Ingredients
Scale
- 2 cups fresh asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Spread asparagus and tomatoes on a baking sheet.
- Drizzle with olive oil and season with garlic, salt, and pepper.
- Roast for 15-20 minutes until tender.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and stir in roasted vegetables and basil.
- Serve warm.
Notes
- This dish is great for meal prep.
- Feel free to add your favorite protein.
- Use seasonal vegetables for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner recipes, healthy dinner, vegetarian recipes