Description
Delicious and fresh ideas for a spring dinner.
Ingredients
Scale
- 1 lb asparagus
- 2 cups cherry tomatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Rinse quinoa under cold water.
- In a pot, bring vegetable broth to a boil.
- Add quinoa, cover, and reduce heat to low. Cook for 15 minutes.
- While quinoa cooks, heat olive oil in a pan over medium heat.
- Add asparagus and cook for 5 minutes.
- Add cherry tomatoes, salt, and pepper. Cook for another 3 minutes.
- Once quinoa is ready, fluff with a fork and mix with vegetables.
- Add lemon juice and toss well.
- Garnish with fresh basil before serving.
Notes
- This dish is best served warm.
- You can add grilled chicken for extra protein.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinner ideas