Description
A guide on preparing fresh and seasonal meals for spring.
Ingredients
Scale
- 2 cups of fresh asparagus
- 1 cup of cherry tomatoes
- 1 cup of baby spinach
- 1 cup of quinoa
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- Salt to taste
- Pepper to taste
- Juice of 1 lemon
Instructions
- Rinse quinoa under cold water.
- Cook quinoa according to package instructions.
- While quinoa cooks, heat olive oil in a pan over medium heat.
- Add asparagus and sauté for 5 minutes.
- Add cherry tomatoes and spinach, cooking until wilted.
- Mix in cooked quinoa, garlic powder, salt, and pepper.
- Drizzle with lemon juice before serving.
Notes
- Use seasonal vegetables for best flavor.
- This dish is great served warm or cold.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinners, healthy meals, seasonal cooking