Description
Fresh and vibrant dinner ideas perfect for spring.
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 tbsp lemon juice
- Salt to taste
- 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, salt, and pepper.
- Roast vegetables in the oven for 15-20 minutes.
- In a pot, bring vegetable broth to a boil.
- Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa with a fork and stir in lemon juice.
- Serve roasted vegetables over quinoa and garnish with fresh basil.
Notes
- This dish is vegan and gluten-free.
- Feel free to add other spring vegetables.
- Great served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner ideas