Description
A collection of fresh and delightful recipes perfect for spring dinner parties.
Ingredients
Scale
- 1 lb asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F.
- On a baking sheet, toss asparagus and cherry tomatoes with olive oil, salt, and pepper.
- Roast vegetables for 15-20 minutes.
- In a pot, bring vegetable broth to a boil and add quinoa.
- Reduce heat and simmer until quinoa is fluffy, about 15 minutes.
- In a large bowl, mix quinoa, roasted vegetables, lemon juice, and feta cheese.
- Garnish with fresh basil before serving.
Notes
- Use seasonal vegetables for best flavor.
- Adjust seasoning to your preference.
- Can be served warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: spring menu ideas, dinner parties, fresh recipes, seasonal dishes