Description
A collection of fresh and light recipes perfect for a spring dinner.
Ingredients
Scale
- 1 lb asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Toss asparagus and cherry tomatoes with olive oil, garlic, salt, and pepper.
- Spread on a baking sheet and roast for 15-20 minutes.
- Meanwhile, cook quinoa in vegetable broth according to package instructions.
- Once the vegetables are done, combine them with the cooked quinoa.
- Add fresh basil and mix well.
- Serve warm.
Notes
- Feel free to add your favorite protein.
- Store leftovers in an airtight container.
- This dish can be served cold as a salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner recipes, healthy dinner, quinoa salad