Description
A collection of fresh and light recipes perfect for a spring dinner.
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
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Spread asparagus and cherry tomatoes on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 15-20 minutes.
- In a saucepan, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer until quinoa is fluffy.
- In a pan, sauté garlic in olive oil.
- Add the roasted vegetables and quinoa to the pan.
- Toss with fresh basil before serving.
Notes
- Serve warm or at room temperature.
- Can be paired with grilled chicken or fish.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spring dinner ideas, healthy dinner, vegetarian recipes