Description
A fresh and light dinner option perfect for spring.
Ingredients
Scale
- 1 lb of asparagus
- 2 cups of cherry tomatoes
- 1 cup of quinoa
- 2 cups of vegetable broth
- 2 tbsp of olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Rinse the quinoa under cold water.
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Meanwhile, heat olive oil in a skillet over medium heat.
- Add asparagus and sauté for 5 minutes.
- Add cherry tomatoes and cook for another 3 minutes.
- Fluff the quinoa with a fork and mix in the lemon juice.
- Combine quinoa with the vegetables in the skillet.
- Season with salt and pepper.
- Garnish with fresh basil before serving.
Notes
- Feel free to add protein like grilled chicken or shrimp.
- This dish can be served warm or cold.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 330mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner, healthy dinner, quinoa recipe