Description
A light and fresh dinner recipe perfect for spring.
Ingredients
Scale
- 1 lb asparagus, trimmed
- 2 cups 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 oven to 400°F (200°C).
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- On a baking sheet, toss asparagus and cherry tomatoes with olive oil, garlic, salt, and pepper.
- Roast vegetables for 15 minutes until tender.
- Fluff quinoa with a fork and mix in roasted vegetables and fresh basil.
- Serve warm.
Notes
- Use any seasonal vegetables you like.
- This dish can be served warm or cold.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring recipes dinner, healthy dinner, quinoa salad