Description
Delicious and fresh ideas for a spring dinner.
Ingredients
Scale
- 1 lb asparagus
- 2 cups cherry tomatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Spread asparagus and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
- Roast vegetables in the oven for 15-20 minutes.
- Once quinoa is cooked, fluff with a fork.
- Serve quinoa topped with roasted vegetables and garnish with fresh basil.
Notes
- This dish is versatile; you can add your favorite protein.
- A sprinkle of lemon juice enhances the flavor.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner ideas