Description
A delightful menu for a spring dinner party featuring fresh ingredients.
Ingredients
Scale
- 2 cups fresh asparagus, trimmed
- 1 lb cherry tomatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1/4 cup olive oil
- 1 lemon, juiced
- Salt to taste
- Pepper to taste
- 1/2 cup feta cheese, crumbled
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread asparagus and cherry tomatoes on a baking sheet.
- Drizzle with olive oil, salt, and pepper.
- Roast in the oven for 20 minutes.
- Meanwhile, rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Fluff quinoa with a fork once cooked.
- Mix roasted vegetables with quinoa.
- Add lemon juice and feta cheese, stirring gently.
- Garnish with fresh basil before serving.
Notes
- Serve warm or at room temperature.
- This dish pairs well with grilled chicken or fish.
- You can substitute feta with a vegan cheese for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: spring dinner party, healthy dinner, vegetarian recipe