Description
Fresh and light dinner ideas for spring.
Ingredients
Scale
- 1 lb of asparagus
- 2 cups of cherry tomatoes
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1 lemon, juiced
- 1/4 cup of olive oil
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes until liquid is absorbed.
- Meanwhile, in a skillet, heat olive oil over medium heat.
- Add asparagus and sauté for 5 minutes.
- Stir in cherry tomatoes and cook for an additional 3 minutes.
- Combine quinoa with vegetables in the skillet.
- Add lemon juice, salt, and pepper. Mix well.
- Serve warm.
Notes
- Try adding grilled chicken for protein.
- Serve with a side salad for extra greens.
- This dish is great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: spring dinner ideas