Lemon-Dill Quinoa Bowls with Roasted Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright lemon-dill dressing elevates protein-rich quinoa and roasted asparagus in a vibrant, nutrient-packed bowl. This Mediterranean-inspired vegetarian recipe, ready in about 22 minutes, pairs quinoa, asparagus, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb trimmed asparagus with 2 tbsp olive oil and roast for 12 minutes until tender-crisp.
  2. Step 2: Cook 1 cup rinsed quinoa in 2 cups water for 15 minutes. Fluff with fork and let cool slightly.
  3. Step 3: Whisk 1 lemon's zest and juice, 3 tbsp chopped dill, and 1 tbsp olive oil. Toss cooled quinoa with dressing, then fold in roasted asparagus and 2 tbsp chopped chives.

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