Step 1

Preheat oven to 425F. Line a large baking pan with parchment paper or lightly coat with non-stick cooking spray.

Step 2

Arrange asparagus in an even layer on baking pan. Drizzle with olive oil and season with salt and pepper. Toss to coat the asparagus.

Step 3

Bake for 8-10 minutes, or until asparagus is crisp on the outside and tender on the inside. Remove from oven and set aside.

Step 4

While asparagus is roasting, cook quinoa according to packaged directions, using chicken broth for liquid.

Step 5

While quinoa is cooking, prepare Baked Parmesan Garlic Mushrooms according to directions. Alternatively, you can saute 8 ounces mushrooms in a large skillet with 2 tablespoons unsalted butter. Season with salt and pepper, to taste.

Step 6

Once quinoa is cooked, add olive oil, white balsamic vinegar, salt and pepper to pot. Toss to coat. Adjust dressing, if needed.

Step 7

Pour quinoa into a large bowl or four separate bowls. Add roasted asparagus, mushrooms, and top with mozzarella pearls, if desired.

Step 8

Serve immediately or refrigerate until ready to eat.