Description
A light and refreshing spring dinner recipe featuring seasonal vegetables and herbs.
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 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt to taste
- 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, garlic, salt, and pepper.
- Roast in the oven 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 stir in lemon juice.
- Serve roasted vegetables over quinoa and garnish with basil.
Notes
- Use seasonal vegetables for best flavor.
- Can substitute quinoa with rice or couscous.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spring dinner, healthy recipe, quinoa, vegetables