Description
A fresh and light spring dinner recipe perfect for warm evenings.
Ingredients
Scale
- 1 lb of asparagus
- 2 cups of cherry tomatoes
- 1 cup of quinoa
- 2 tablespoons of olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the ends of the asparagus and place on a baking sheet.
- Add cherry tomatoes to the baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 15 minutes.
- While vegetables are baking, cook the quinoa according to package instructions.
- Once quinoa is cooked, mix in lemon juice and season with salt.
- Serve quinoa topped with roasted vegetables and garnish with fresh basil.
Notes
- Try adding grilled chicken for more protein.
- Substitute quinoa with brown rice if preferred.
- Enjoy with a glass of white wine for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner, healthy dinner, vegetarian recipe