Description
A delightful menu for a spring dinner party that showcases fresh ingredients and vibrant flavors.
Ingredients
Scale
- 2 cups fresh asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a pot, bring vegetable broth to a boil.
- Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- While quinoa cooks, toss asparagus and cherry tomatoes with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 15 minutes.
- Once quinoa is done, fluff with a fork and mix in lemon juice.
- Combine roasted vegetables with quinoa.
- Garnish with fresh parsley before serving.
Notes
- Serve with grilled chicken or fish for added protein.
- Feel free to substitute vegetables based on availability.
- This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring dinner party, vegetarian dinner, healthy recipes