Description
A fresh and light dinner ideal for spring.
Ingredients
Scale
- 1 lb asparagus
- 2 cups cherry tomatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 lemon, juiced
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa and reduce heat. Cook for 15 minutes.
- While quinoa cooks, preheat oven to 400°F (200°C).
- Toss asparagus and cherry tomatoes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 15 minutes.
- Combine cooked quinoa, roasted vegetables, and lemon juice in a bowl.
- Serve warm or at room temperature.
Notes
- Substitute any seasonal vegetables if desired.
- Can be served with grilled chicken or fish for added protein.
- This dish can be made ahead and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring dinner