Description
A collection of fresh and light recipes perfect for spring dinners.
Ingredients
Scale
- 1 lb asparagus, trimmed
- 2 cups cherry tomatoes, halved
- 1 cup quinoa, uncooked
- 2 cups vegetable broth
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes until quinoa is fluffy.
- While quinoa cooks, heat olive oil in a pan.
- Add asparagus and sauté for 5 minutes.
- Add cherry tomatoes and cook for another 3 minutes.
- Mix cooked quinoa with vegetables.
- Add lemon juice, salt, and pepper. Stir well.
- Serve warm or at room temperature.
Notes
- Feel free to add your favorite herbs.
- This dish can be served cold as a salad.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Spring Dinner Recipes