Description
A collection of fresh and vibrant recipes perfect for a spring dinner.
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 tablespoons lemon juice
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Spread asparagus and tomatoes on a baking sheet.
- Drizzle with olive oil, salt, and pepper.
- Roast for 15-20 minutes until tender.
- In a saucepan, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Fluff quinoa with a fork and mix in lemon juice and basil.
- Serve roasted vegetables over quinoa.
Notes
- Feel free to add grilled chicken or tofu for protein.
- Adjust seasoning according to your taste.
- This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner recipes