Quinoa Mushroom Bowls

• 1 cup Dry Quinoa
• 2 cups Chicken Broth (vegetable Broth Or Water May Be Used Instead)
• 1 pound Asparagus Spears, Tough Ends Removed Then Chopped Into Pieces
• Salt To Taste
• Pepper To Taste
• 1 Tablespoon Butter
• 4 cups Raw, Sliced Mushrooms (I Used Baby Bellas And White Mushrooms, But Any Kind Will Work)
• 2 Tablespoons Olive Oil
• 4 teaspoons White Balsamic Vinegar

1. Cook quinoa according to packaged directions, using chicken broth for the liquid.
2. While quinoa is cooking, prepare your steamer and put the asparagus in.
3. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.
4. Season with salt and pepper to taste, if desired.
5. Set aside once finished.
6. Using a large skillet, melt the butter over medium heat.
7. Once melted add mushrooms.
8. Saute mushrooms in butter and season as necessary.
9. They are done when the liquid has mostly released and evaporated, and they are tender to your liking.
10. In a large bowl, combine the cooked quinoa, steamed asparagus and mushrooms.
11. Add the olive oil, white balsamic vinegar, salt and pepper, to taste.
12. Stir well to combine.
13. Serve immediately or refrigerate until ready to eat.
14. Enjoy!

quinoa, chicken broth, salt, pepper, butter, mushrooms, olive oil, white balsamic vinegar

Taken from tastykitchen.com/recipes/main-courses/quinoa-mushroom-bowls/ (may not work)