Description
A collection of fresh and vibrant recipes perfect for spring dinners.
Ingredients
Scale
- 2 cups of asparagus, trimmed
- 1 cup of cherry tomatoes, halved
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread asparagus and cherry tomatoes on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 15 minutes.
- In a saucepan, bring vegetable broth to a boil.
- Add quinoa, reduce heat, and simmer for 15 minutes.
- Fluff quinoa with a fork and mix in lemon juice.
- Serve roasted vegetables over quinoa and garnish with fresh basil.
Notes
- Use any seasonal vegetables you prefer.
- Quinoa can be substituted with rice or couscous.
- Adjust seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spring dinner recipes