Description
A fresh and healthy spring dinner recipe featuring seasonal vegetables.
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 lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, bring vegetable broth to a boil.
- Add quinoa, reduce heat, and simmer for 15 minutes.
- In a baking dish, toss asparagus and cherry tomatoes with olive oil, salt, and pepper.
- Roast vegetables in the oven for 20 minutes.
- Combine cooked quinoa with roasted vegetables.
- Drizzle with lemon juice before serving.
Notes
- Feel free to add other spring vegetables.
- This dish is best served warm.
- You can store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinners, healthy recipes, quinoa, asparagus, seasonal vegetables