Quinoa Mushroom Bowls

Cook quinoa according to packaged directions, using chicken broth for the liquid.

While quinoa is cooking, prepare your steamer and put the asparagus in. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender. Season with salt and pepper to taste, if desired. Set aside once finished.

Using a large skillet, melt the butter over medium heat. Once melted add mushrooms. Saute mushrooms in butter and season as necessary. They are done when the liquid has mostly released and evaporated, and they are tender to your liking.

In a large bowl, combine the cooked quinoa, steamed asparagus and mushrooms. Add the olive oil, white balsamic vinegar, salt and pepper, to taste. Stir well to combine.

Serve immediately or refrigerate until ready to eat. Enjoy!