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!