Description
A collection of fresh and light dinner recipes perfect for spring.
Ingredients
Scale
- 2 cups of asparagus, trimmed
- 1 cup of cherry tomatoes, halved
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1 lemon, juiced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread asparagus and cherry tomatoes on a baking sheet.
- Drizzle with olive oil, salt, and pepper.
- Roast in the oven for 15-20 minutes.
- In a pot, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Fluff quinoa with a fork and mix in lemon juice.
- Serve roasted vegetables over quinoa and garnish with fresh basil.
Notes
- Feel free to add other seasonal vegetables.
- This dish can be served warm or cold.
- Store leftovers in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring meals dinners