1 cup Quinoa
1 1/2 cup Chicken stock
1 Tbl. Suave Agave seasoning
1 ea. zucchini, small dice
1 ea. medium tomato, chopped
5 ea. button mushroom, sliced thin
1/2 ea. onion, chopped
4 stalks Asparagus, sliced thin
2 Tbl. Olive oil
Place quinoa, chicken stock, and seasoning in a medium saucepan and
bring to a boil. Cover and reduce heat to a simmer for about twenty minutes.
Remove from heat and rest.
Meanwhile, toss vegetables with olive oil, then place on a baking sheet and broil on low in the oven until the veggies are browned.
Remove lid from quinoa and stir in roasted vegetables until the mixture is combined, Serve.