- 1/2 cup mini portobello mushrooms cut into fourths
- 1 bunch asparagus
- 1 cup Keen One Garden Medley Quinoa
- 1 tbsp chopped rosemary
- 2 tbsp olive oil
Salt and pepper to taste
Cook Keen One cup according to package directions. Trim asparagus and preheat oven to 450 degrees Fahrenheit. Place asparagus and chopped mushrooms on a baking sheet and cover with oil, sprinkle with salt and pepper and rosemary. Cook for 15 minutes. Enjoy!