Description
A delightful menu for a spring dinner party featuring fresh ingredients.
Ingredients
Scale
- 1 pound asparagus
- 2 cups cherry tomatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup feta cheese
- 1/4 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and trim the asparagus.
- Spread asparagus and cherry tomatoes on a baking sheet.
- Drizzle with olive oil, salt, and pepper.
- Bake for 20 minutes.
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Fluff quinoa with a fork.
- Combine quinoa with roasted vegetables and feta cheese.
- Drizzle with lemon juice before serving.
Notes
- Serve warm or at room temperature.
- Great for vegetarian guests.
- Can be prepared ahead of time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg
Keywords: spring dinner party