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Quinoa Kale Bowl with Mushrooms & Asparagus
Ingredients
- ½ cup dried quinoa, rinsed
- 1 cup + 2 Tbsp gf vegetable broth
- ½ lb. asparagus spears, ends trimmed, cut into 1" pieces
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 8 oz. whole baby bella mushrooms, sliced very thin
- ¼ tsp dried thyme
- fresh ground black pepper, to taste
- 2 cups very finely chopped kale
- ½ cup shredded carrots
- DRESSING INGREDIENTS
- 1 Tbsp tahini
- ½ Tbsp dijon mustard
- ½ Tbsp agave nectar
- ½ Tbsp apple cider vinegar
- 1 Tbsp fresh lemon juice
- 1 Tbsp water
- 1 Tbsp finely chopped basil
- 1 small garlic clove, minced
- ¼ tsp salt (scant)
- fresh ground black pepper, to taste
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