Description
Delicious and fresh dinner ideas for spring.
Ingredients
Scale
- 2 cups of fresh asparagus, trimmed
- 1 cup of cherry tomatoes, halved
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 teaspoon of lemon zest
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add asparagus and sauté for 5 minutes.
- Stir in cherry tomatoes and cook for another 3 minutes.
- In a separate pot, bring vegetable broth to a boil.
- Add quinoa to the broth, reduce heat, and simmer for 15 minutes.
- Combine cooked quinoa with sautéed vegetables.
- Stir in lemon zest and season with salt and pepper.
- Serve warm.
Notes
- Substitute quinoa with rice if preferred.
- Add grilled chicken for extra protein.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: dinner ideas spring