Description
A delightful menu for a spring dinner party featuring fresh ingredients and vibrant flavors.
Ingredients
Scale
- 1 lb asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Spread asparagus and cherry tomatoes on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
- In a saucepan, bring vegetable broth to a boil.
- Add quinoa, reduce heat, and simmer for 15 minutes until fluffy.
- Whisk together olive oil, lemon juice, salt, and pepper in a bowl.
- Combine quinoa, roasted vegetables, and dressing in a large bowl.
- Stir in fresh basil and serve warm or at room temperature.
Notes
- This dish can be made ahead of time and served cold.
- Feel free to add other spring vegetables.
- Pair with a light white wine for a refreshing experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner party, vegetarian dinner, seasonal recipes