Quinoa Kale Bowl with Mushrooms & Asparagus

INGREDIENTS

1/2 cup

dried quinoa, rinsed

1 cup

+ 2 Tbsp gf vegetable broth

1/2 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

1/4 tsp

dried thyme

fresh ground black pepper,

2 cups

very finely chopped kale

1/2 cup

shredded carrots

1 tbsp

tahini

1/2 tbsp

dijon mustard

1/2 tbsp

agave nectar

1/2 tbsp

apple cider vinegar

1 tbsp

fresh lemon juice

1 tbsp

water

1 tbsp

finely chopped basil

small garlic clove, minced

1/4 tsp

salt (scant)

fresh ground black pepper,