Asparagus and Mushroom Quinoa Bowl

Preheat oven to 425ºF. Line a large baking pan with parchment paper or lightly coat with nonstick 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, saute mushrooms in a large skillet with unsalted butter. Season with salt and pepper, to taste.

Once quinoa is cooked, add olive oil, white balsamic vinegar, salt and pepper to pot. Toss to coat. Adjust dressing, if needed.

Pour quinoa into a large bowl or four separate bowls. Add roasted asparagus, mushrooms, and top with mozzarella pearls, if desired. Serve immediately or refrigerate until ready to eat. Enjoy!