Description
A collection of fresh and vibrant recipes perfect for springtime dinners.
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
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Spread asparagus and tomatoes on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 15-20 minutes until tender.
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes until quinoa is fluffy.
- In a bowl, mix roasted vegetables with quinoa.
- Add garlic, basil, and lemon juice. Toss gently.
- Serve warm.
Notes
- Feel free to add any protein of your choice.
- This dish can be served cold as a salad.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring time dinner recipes