Description
A quick and fresh spring dinner recipe.
Ingredients
Scale
- 2 cups of asparagus, trimmed
- 1 cup of cherry tomatoes, halved
- 1 tablespoon of olive oil
- 1 teaspoon of garlic, minced
- Salt and pepper to taste
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1/4 cup of fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a baking dish, combine asparagus, cherry tomatoes, olive oil, garlic, salt, and pepper.
- Roast in the oven for 15-20 minutes.
- Meanwhile, bring vegetable broth to a boil in a saucepan.
- Add quinoa and reduce heat. Simmer for 15 minutes.
- Fluff quinoa with a fork and stir in fresh basil.
- Serve roasted vegetables over quinoa.
Notes
- Use any seasonal vegetables you prefer.
- This dish is great served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring dinners, healthy recipes, vegetarian meals