Description
A collection of quick and fresh recipes for spring dinners.
Ingredients
Scale
- 2 cups of asparagus, trimmed
- 1 cup of cherry tomatoes, halved
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1/4 cup of olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce heat to low and simmer for 15 minutes.
- On a baking sheet, toss asparagus and cherry tomatoes with olive oil, salt, and pepper.
- Roast vegetables in the oven for 15-20 minutes.
- Once quinoa is cooked, fluff with a fork and mix in lemon juice.
- Serve quinoa topped with roasted vegetables.
Notes
- Feel free to add grilled chicken or shrimp for protein.
- This dish can be served warm or cold.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinners, healthy recipes, quick meals