Description
A collection of fresh and vibrant recipes perfect for spring dinners.
Ingredients
Scale
- 2 cups asparagus, trimmed
- 1 cup 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
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Spread asparagus and tomatoes on a baking sheet.
- Drizzle with olive oil and sprinkle with garlic, salt, and pepper.
- Roast for 15 minutes.
- In a pot, bring vegetable broth to a boil.
- Add quinoa, reduce heat, and simmer for 15 minutes.
- Fluff quinoa with a fork.
- Combine roasted vegetables with quinoa.
- Garnish with fresh basil.
Notes
- Feel free to add other spring vegetables.
- This dish can be served warm or cold.
- Great for meal prep and leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: spring recipes dinner, healthy dinner, vegetarian recipes