Description
A light and fresh dinner option perfect for spring.
Ingredients
Scale
- 1 lb of asparagus, trimmed
- 2 cups of cherry tomatoes, halved
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1 lemon, juiced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a baking dish, toss asparagus and cherry tomatoes with olive oil, salt, and pepper.
- Roast in the oven for 15-20 minutes.
- Meanwhile, cook quinoa in vegetable broth according to package instructions.
- Once the vegetables are done, mix them with the cooked quinoa.
- Add lemon juice and toss to combine.
- Serve warm.
Notes
- Feel free to add other spring vegetables.
- Can be served cold as a salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinners, light dinner, healthy recipes