Description
A collection of fresh and healthy dinner ideas for spring.
Ingredients
Scale
- 2 cups asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- In a saucepan, bring vegetable broth to a boil.
- Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat.
- Add garlic, asparagus, and cherry tomatoes; sauté for 5-7 minutes.
- Season with salt and pepper.
- Fluff quinoa with a fork and mix in the sautéed vegetables.
- Garnish with fresh basil leaves before serving.
Notes
- Feel free to add your favorite protein.
- This dish is best served fresh.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sauté and Simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: dinner ideas for spring