Description
A collection of delicious spring dinner recipes that celebrate fresh ingredients.
Ingredients
Scale
- 1 lb asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup fresh parsley, chopped
- 1 lemon, zested and juiced
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss asparagus and cherry tomatoes with olive oil, garlic, salt, and pepper.
- Roast in the oven for 15-20 minutes.
- In a saucepan, bring vegetable broth to a boil.
- Add quinoa, reduce heat, and simmer for 15 minutes.
- Fluff quinoa with a fork and mix in roasted vegetables, parsley, lemon zest, and juice.
- Serve warm.
Notes
- Use seasonal vegetables for best flavor.
- Add protein like grilled chicken or chickpeas for a complete meal.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spring dinner recipes, healthy dinner, vegetarian recipes, quinoa dishes