Description
Quick and easy spring dinner recipes to enjoy fresh flavors.
Ingredients
Scale
- 1 lb asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Spread asparagus and cherry tomatoes on a baking sheet.
- Drizzle with olive oil, and season with salt and pepper.
- Roast for 15-20 minutes.
- In a pot, combine quinoa and vegetable broth; bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and mix in lemon juice.
- Serve roasted vegetables over quinoa.
Notes
- Substitute quinoa with rice if preferred.
- Add grilled chicken for extra protein.
- Adjust seasoning based on taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: easy spring dinner recipes, quick dinner, healthy meals