I have a love for roasting vegetables and honestly it's the most low maintenance way to prepare veggies. This week I stumbled upon a great combination using some fresh produce I picked up at the store and quinoa, my new favorite go-to grain.
To plate, I scooped a little mound of the grain into a deep bowl, arranged the mushrooms and asparagus, then shaved a few long curls of hard Parmesan over the top . . . then ate within 5 minutes.
Get inspiration from her laid-back dinner when you read more.
1 carton baby bella mushrooms Preheat oven to 350 degrees F. In the meantime, cook quinoa according to package, set aside to cool slightly.
1 pack (or 15 spears) asparagus
1 cup quinoa
2 cups water
Break the ends off of each asparagus spear and place in 9x9 roasting dish.
Place mushrooms in separate 9x9 roasting dish.
Sprinkle each with salt, pepper, and olive oil to coat.
Cook 20 minutes, stirring halfway through.
Remove vegetables and cut each asparagus spear in half.
Scoop quinoa into bowl, top with mushrooms and a handful of asparagus spears.
Using a vegetable peeler, shave a few curls of hard Parmesan.
1 carton baby bella mushrooms
Preheat oven to 350 degrees F.
In the meantime, cook quinoa according to package, set aside to cool slightly.
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