Description
A collection of fresh and light spring recipes perfect for dinner.
Ingredients
Scale
- 1 lb asparagus
- 2 cups cherry tomatoes
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the ends of the asparagus and place on a baking sheet.
- Add cherry tomatoes to the baking sheet.
- Drizzle with olive oil, lemon juice, salt, and pepper.
- Toss to coat and roast for 15-20 minutes.
- Meanwhile, cook quinoa according to package instructions.
- Once quinoa is cooked, mix in roasted vegetables and fresh basil.
- Serve warm and enjoy your dinner.
Notes
- Substitute vegetables as desired.
- Great for meal prep.
- Can be served cold as a salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spring recipes dinner