Description
A vibrant spring-inspired bowl combining roasted asparagus, quinoa, cherry tomatoes, and feta in a light lemon vinaigrette. This wholesome recipe is perfect for a nutritious lunch or dinner during your clean eating reset.
Ingredients
Instructions
1. Preheat oven to 400 degrees F.
2. In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer until water is absorbed, about 15 minutes.
3. Toss asparagus with olive oil, salt, and pepper. Spread on a sheet pan and roast until tender, about 12 minutes.
4. In a small bowl, whisk lemon juice with a pinch of salt and pepper.
5. In a large bowl, combine cooked quinoa, roasted asparagus, cherry tomatoes, parsley, and feta.
6. Drizzle with lemon dressing and toss gently to combine.
7. Serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Fat: 14
- Carbohydrates: 42
- Protein: 18
Keywords: spring clean eating, 7-day meal plan, spring veggie bowl, skinny taste recipes, clean eating, seasonal recipes