Description
A delightful menu for a spring dinner party featuring fresh ingredients and vibrant flavors.
Ingredients
Scale
- 1 lb of asparagus
- 2 cups of cherry tomatoes
- 1 cup of quinoa
- 1/4 cup of olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- 1/2 cup of feta cheese, crumbled
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse and trim the asparagus, then place it on a baking sheet.
- Drizzle with olive oil, salt, and pepper, and roast for 15 minutes.
- While the asparagus roasts, cook the quinoa according to package instructions.
- In a large bowl, combine cooked quinoa, roasted asparagus, cherry tomatoes, lemon juice, and feta cheese.
- Toss gently to combine.
- Garnish with fresh basil before serving.
Notes
- This dish can be served warm or at room temperature.
- Feel free to substitute other seasonal vegetables.
- Pair with a light white wine for a refreshing complement.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg
Keywords: spring dinner party, vegetarian, healthy dinner