Description
A delightful menu for a spring dinner party.
Ingredients
Scale
- 1 lb asparagus
- 2 cups cherry tomatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1/4 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Trim the asparagus and place it on a baking sheet.
- Toss asparagus with olive oil, salt, and pepper.
- Roast asparagus for 15 minutes.
- In a saucepan, bring vegetable broth to a boil.
- Add quinoa and reduce heat to low; cover and simmer for 15 minutes.
- Remove quinoa from heat and let it sit for 5 minutes.
- Fluff quinoa with a fork and mix in lemon juice.
- Serve quinoa with roasted asparagus and cherry tomatoes on top.
- Garnish with fresh basil.
Notes
- Prepare ingredients ahead of time for a smoother cooking experience.
- Feel free to add other spring vegetables.
- Pair with a light white wine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spring dinner party