INGREDIENTS
1 1/2 cups
cherry tomatoes
1
bunch asparagus (or about 10 oz.), chopped in thirds
1/2
red onion, sliced
whole garlic cloves, as many as you like
2
lemons, quartered and seeds removed
1 tbsp
olive oil
himalayan salt & cracked pepper,
1 tsp
thyme
1 can
white beans, drained and rinsed
cooked quinoa, farro, barley, brown, jasmine or basmati rice (I used quinoa)