Asparagus and Mushroom Quinoa Bowl

Hearty quinoa is tossed in a white balsamic dressing and then topped with roasted asparagus and fresh mushrooms.

• Dry quinoa


• Chicken broth

• Balsamic vinegar

• Salt and pepper

• Baked Parmesan Garlic     Mushrooms


Preheat oven to 425°F. Line a large baking pan with parchment paper or lightly coat with non-stick cooking spray.


Arrange asparagus in an even layer on baking pan. Drizzle with olive oil and season with salt and pepper. Toss to coat the asparagus.


Bake for 8-10 minutes, or until asparagus is crisp on the outside and tender on the inside. Remove from oven and set aside.


While asparagus is roasting, cook quinoa according to packaged directions, using chicken broth for liquid.


While quinoa is cooking, prepare Baked Parmesan Garlic Mushrooms according to directions.

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