Description
A collection of fresh and light recipes perfect for spring dinners.
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 and pepper to taste
- Fresh basil for garnish
Instructions
- In a pot, bring vegetable broth to a boil.
- Add quinoa and reduce heat. Cover and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat.
- Add asparagus and sauté for 5 minutes.
- Add cherry tomatoes and cook for another 3 minutes.
- Mix cooked quinoa with vegetables.
- Drizzle with lemon juice and season with salt and pepper.
- Serve garnished with fresh basil.
Notes
- Feel free to add protein like chicken or shrimp.
- Adjust seasoning to your taste.
- Can be served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring recipes dinner