Quinoa with Grape Tomato, Mushroom, Garlic and Roasted Asparagus

This Mediterranean inspired meal was quick, easy and very tasty.

I sauteed grape tomatoes in olive oil for 10 min, added in sliced white mushrooms, garlic, a little chopped onion and a couple Tb of balsamic vinegar. I let this cook together an additional 20 min while I cooked the quinoa and asparagus.

Quinoa is cooked 2(water):1(quinoa) over medium heat until all the water is absorbed. I think it is fluffier if you leave the lid off.

The asparagus was roasted in a 400 degree oven with olive oil and sea salt for 12 minutes.
Throw together and top with goat cheese and parmesan - enjoy!