Description
A fresh and light dinner perfect for spring.
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
- Salt to taste
- Pepper to taste
- 1 lemon, juiced
- Fresh basil for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add asparagus and cook for 5 minutes.
- Add cherry tomatoes and cook for an additional 3 minutes.
- In a separate pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Fluff quinoa and mix with vegetables.
- Drizzle with lemon juice and season with salt and pepper.
- Garnish with fresh basil before serving.
Notes
- Use seasonal vegetables for the best flavor.
- Quinoa can be substituted with rice if preferred.
- This dish can be served warm or cold.
- Prep Time: 15 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: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner, healthy meal, quinoa recipe