Description
Easy and light spring dinner ideas that are quick to prepare.
Ingredients
Scale
- 1 lb asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until liquid is absorbed.
- While quinoa cooks, heat olive oil in a skillet.
- Add asparagus and cherry tomatoes. Sauté for 5-7 minutes.
- Mix cooked quinoa with sautéed vegetables.
- Add lemon juice, salt, and pepper. Stir well.
- Garnish with fresh parsley before serving.
Notes
- This dish is gluten-free.
- You can substitute quinoa with brown rice.
- Add grilled chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner ideas easy