Description
Fresh and light dishes perfect for a spring dinner.
Ingredients
Scale
- 2 cups of asparagus, trimmed
- 1 cup of cherry tomatoes, halved
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.
- While quinoa cooks, heat olive oil in a pan over medium heat.
- Add asparagus and sauté for 5 minutes.
- Add cherry tomatoes and cook for an additional 3 minutes.
- Mix cooked quinoa with vegetables and lemon juice.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- This dish can be served warm or chilled.
- Add grilled chicken or shrimp for protein.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring dinner ideas