Description
A collection of light and fresh dinner recipes perfect for spring.
Ingredients
Scale
- 1 pound asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 cup fresh basil, chopped
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Spread asparagus and cherry tomatoes on a baking sheet.
- Drizzle with olive oil, salt, and pepper; toss to coat.
- Roast for 15-20 minutes until tender.
- In a saucepan, combine quinoa and vegetable broth; bring to a boil.
- Reduce heat and simmer for 15 minutes or until quinoa is fluffy.
- Stir in basil and lemon juice.
- Serve roasted vegetables over quinoa.
Notes
- Feel free to add other spring vegetables.
- This dish is great for meal prep.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner recipes, healthy dinner, quinoa recipes