Description
A light and fresh dinner perfect for spring.
Ingredients
Scale
- 2 cups asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Spread asparagus and cherry tomatoes on a baking sheet.
- Drizzle with olive oil, salt, and pepper.
- Roast for 15-20 minutes until tender.
- In a pot, bring vegetable broth to a boil.
- Add quinoa, reduce heat, and simmer for 15 minutes.
- Fluff quinoa with a fork and stir in lemon juice.
- Serve quinoa topped with roasted vegetables and garnish with basil.
Notes
- Feel free to add other seasonal vegetables.
- Can substitute quinoa with rice or couscous.
- Best served warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner, light dinner, roasted vegetables, quinoa