Description
A fresh and vibrant spring dinner featuring 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 lemon zest
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a pot, bring vegetable broth to a boil and add quinoa.
- Reduce heat and simmer for 15 minutes or until liquid is absorbed.
- Toss asparagus and cherry tomatoes with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 15 minutes.
- Combine cooked quinoa with roasted vegetables and lemon zest.
- Serve warm.
Notes
- Feel free to add your favorite herbs for extra flavor.
- Adjust cooking time based on your oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner, healthy recipe, seasonal ingredients