Description
A refreshing spring dinner recipe that highlights seasonal ingredients.
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 garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add asparagus and cook for 3-4 minutes.
- Stir in cherry tomatoes and cook for another 2 minutes.
- In a separate pot, bring vegetable broth to a boil.
- Add quinoa to the boiling broth, cover, and reduce heat. Cook for 15 minutes.
- Fluff quinoa with a fork and mix with vegetables.
- Season with garlic powder, salt, and pepper.
- Garnish with fresh basil before serving.
Notes
- Use fresh vegetables for the best flavor.
- This dish can be served warm or cold.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: spring dinners, healthy dinner, vegan recipes