Description
A refreshing spring dinner recipe that highlights seasonal ingredients.
Ingredients
Scale
- 2 cups asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a baking dish, combine asparagus and cherry tomatoes.
- Drizzle with olive oil, salt, and pepper. Toss to coat.
- Roast vegetables for 15-20 minutes until tender.
- In a saucepan, bring vegetable broth to a boil.
- Add quinoa, reduce heat, and simmer for 15 minutes.
- Fluff quinoa with a fork and mix with roasted vegetables and basil.
- Serve warm.
Notes
- Feel free to add other vegetables.
- Can be served warm or cold.
- Great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinners, healthy recipes, quinoa salad