Description
A delightful spring dinner recipe that highlights fresh ingredients.
Ingredients
Scale
- 2 cups asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Meanwhile, toss asparagus and cherry tomatoes with olive oil, garlic, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20 minutes.
- Fluff the quinoa with a fork and combine with roasted vegetables.
- Garnish with fresh basil before serving.
Notes
- Feel free to add protein such as chicken or tofu.
- Adjust seasoning according to your taste.
- This dish can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring dinners, healthy recipes, vegetable dishes