Description
A collection of fresh and vibrant recipes perfect for spring dinner parties.
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
- 1/4 cup lemon juice
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss asparagus and cherry tomatoes with olive oil, garlic, salt, and pepper.
- Roast in the oven for 15-20 minutes until tender.
- In a saucepan, bring vegetable broth to a boil.
- Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and mix with roasted vegetables.
- Add lemon juice and mix well.
- Garnish with fresh basil before serving.
Notes
- Quinoa can be substituted with rice.
- Add grilled chicken for protein.
- Adjust seasoning as per your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring menu ideas dinner parties