Description
A light and fresh spring meal featuring roasted asparagus and cherry tomatoes served over fluffy lemon-infused quinoa, perfect for a healthy dinner full of vibrant flavors.
Ingredients
Scale
Vegetables
- 2 cups of asparagus, trimmed
- 1 cup of cherry tomatoes, halved
- Fresh basil for garnish
Grains & Liquids
- 1 cup of quinoa, rinsed
- 2 cups of vegetable broth
Seasonings & Oils
- 1 lemon, juiced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Heat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare vegetables: Spread the trimmed asparagus and halved cherry tomatoes evenly on a baking sheet to ensure they roast properly.
- Season vegetables: Drizzle the asparagus and tomatoes with olive oil and sprinkle with salt and pepper to enhance their natural flavors.
- Roast the vegetables: Place the baking sheet in the oven and roast for 15-20 minutes until the vegetables are tender and slightly caramelized.
- Cook the quinoa: In a pot, combine the rinsed quinoa with the vegetable broth, bringing it to a boil over high heat.
- Simmer quinoa: Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the quinoa is fully cooked and the liquid is absorbed.
- Fluff and flavor quinoa: Remove the cooked quinoa from heat, fluff it with a fork, and stir in the fresh lemon juice for a bright, zesty touch.
- Assemble the dish: Serve the roasted asparagus and cherry tomatoes over a bed of lemon quinoa and garnish with fresh basil leaves for a refreshing finish.
Notes
- You can substitute vegetable broth with water for a lighter taste.
- If asparagus is not in season, substitute with green beans or zucchini.
- For added protein, consider topping with grilled chicken or chickpeas.
- Make sure to rinse quinoa thoroughly to remove its natural bitterness.
- Adjust salt and pepper according to your taste preferences.
