Description
Spring meals are a delightful way to celebrate the season’s fresh ingredients. This vibrant dish combines tender roasted asparagus and juicy cherry tomatoes with fluffy quinoa and creamy feta, all tossed in a zesty lemon-Dijon dressing. Perfect for picnics or family gatherings, this recipe is not only easy to prepare but also customizable to fit your dietary preferences. Enjoy the bright flavors of spring on your plate!
Ingredients
Scale
- 1 bunch fresh asparagus (approx. 1 lb)
- 1 cup cherry tomatoes
- 1 cup quinoa
- 4 oz crumbled feta cheese
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- Juice of 1 fresh lemon
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim woody ends off asparagus and place with cherry tomatoes on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast vegetables for 15-20 minutes until tender and slightly caramelized.
- Rinse quinoa under cold water, then combine with 2 cups of water in a pot. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.
- In a bowl, whisk together lemon juice, Dijon mustard, salt, pepper, and olive oil until smooth.
- Combine roasted veggies with cooked quinoa in a large bowl, sprinkle feta on top, drizzle with dressing, and toss gently.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: For added protein, consider including grilled chicken or chickpeas. Swap quinoa for couscous or farro if desired. Leftovers can be stored in an airtight container in the fridge for up to three days.