Description
A collection of fresh and light recipes perfect for spring dinners.
Ingredients
Scale
- 2 cups of fresh asparagus
- 1 cup of cherry tomatoes
- 1 cup of quinoa
- 2 tablespoons of olive oil
- 1 lemon, juiced
- Salt to taste
- Pepper to taste
- Fresh basil leaves for garnish
Instructions
- Rinse the quinoa under cold water and cook according to package instructions.
- While quinoa cooks, trim the asparagus and cut into bite-sized pieces.
- Heat olive oil in a pan over medium heat and add asparagus.
- Sauté asparagus for 3-4 minutes until tender.
- Add cherry tomatoes and cook for another 2 minutes.
- Combine cooked quinoa with the sautéed vegetables.
- Stir in lemon juice and season with salt and pepper.
- Garnish with fresh basil leaves before serving.
Notes
- This dish can be served warm or cold.
- Feel free to add grilled chicken or shrimp for extra protein.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring dinner recipes, healthy dinner, quinoa recipes