Description
A collection of fresh and vibrant dinner recipes perfect for spring.
Ingredients
Scale
- 1 lb asparagus
- 2 cups cherry tomatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 lemon, juiced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and cover. Cook for 15 minutes or until liquid is absorbed.
- While quinoa cooks, heat olive oil in a pan.
- Add asparagus and cook for 5 minutes.
- Add cherry tomatoes and cook for another 3 minutes.
- Mix cooked quinoa with the vegetables.
- Add lemon juice, salt, pepper, and basil. Stir well.
- Serve warm.
Notes
- This dish can be served warm or cold.
- Feel free to add grilled chicken or shrimp for protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring recipes dinner