Roasted Asparagus and Mini Portobello Mushrooms with Keen One Garden Medley Quinoa

Roasted Asparagus and Mini Portobello Mushrooms with Keen One Garden Medley Quinoa

Ingredients:

  • 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

Directions:
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!