Quinoa Bowl with Roasted Brussels Sprouts, Asparagus, Red Onions and Mushrooms

Protein-packed quinoa is an excellent base for just about any veggie bowl ~ and for an even heartier meal, you can mix in some super greens (dressed with some olive oil and balsamic vinegar). For this bowl, I topped the quinoa with some of my favorite roasted vegetables: brussels sprouts, asparagus, baby bella mushrooms and red onions. My daughter likes to add a dollop of hummus to her bowl ;o)

• 1 cup dry quinoa, rinsed and drained
• 2 teaspoons no-salt seasoning, such as Mrs. Dash
• 1 pound brussels sprouts, stems and yellow outer leaves removed and halved
• 1 pound asparagus, ends removed and cut in half length-wise
• 8 ounces baby bella mushrooms, sliced
• 1 large red onion, sliced
• 2-3 tablespoons olive oil, divided
• Salt and pepper to taste

1. Preheat oven to 400 degrees; line 2 baking sheets with foil.
2. Cook quinoa per package instructions, adding no-salt seasoning to water (or use these instructions: bring 2 cups of salted water in medium pot over medium-high heat to a boil. Add no-salt seasoning and quinoa and bring back to a boil; reduce heat to low, cover and simmer for about 20 minutes). Set aside.
3. Brussels sprouts: Place brussels sprouts into a medium bowl; add 1 tablespoon olive oil and mix. Place on foil-lined baking sheet, cut side up; season with salt and pepper, and roast for about 40 minutes. Remove from oven and sprinkle with additional salt (kosher, if available).
4. Other veggies: Place asparagus, mushrooms and onions in large bowl (or mix each group of vegetables separately); add remaining olive oil and mix. Place on foil-lined baking sheet; season with salt and pepper, and roast in preheated oven, along with the brussels sprouts, for the final 20 minutes. Sprinkle with additional salt (kosher), if desired. 
5. Arrange plates: Place a scoop of quinoa in bowl; top with roasted brussels sprouts, asparagus, mushrooms and red onion. Season with additional salt and pepper, if desired.