Description
A collection of fresh and vibrant spring recipes perfect for dinner.
Ingredients
Scale
- 1 lb asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a baking dish, combine asparagus and cherry tomatoes. Drizzle with olive oil and season with garlic powder, salt, and pepper.
- Bake for 15-20 minutes until vegetables are tender.
- While the vegetables bake, cook quinoa in vegetable broth according to package instructions.
- Once cooked, fluff quinoa with a fork and mix in the roasted vegetables.
- Garnish with fresh basil before serving.
Notes
- Feel free to add other spring vegetables.
- This dish can be served warm or cold.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring recipes dinner