Description
A light and fresh spring dinner recipe.
Ingredients
Scale
- 2 cups of asparagus, trimmed
- 1 cup of cherry tomatoes, halved
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 teaspoon of lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss asparagus and cherry tomatoes with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20 minutes.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until the quinoa is cooked.
- Fluff quinoa with a fork and mix in lemon juice.
- Serve roasted vegetables over quinoa.
Notes
- This dish is best served warm.
- You can add grilled chicken for extra protein.
- Feel free to substitute any seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spring dinner, healthy recipe, quinoa dish, roasted vegetables