Cook quinoa using the instructions on the package. Once cooked, set aside.
Preheat oven to 430℉.
Clean mushrooms and pat them dry. Slice the mushrooms and place them in a bowl. Add one tablespoon of olive oil, garlic powder, 1/4 teaspoon salt and pepper. Spread sliced mushrooms on a baking sheet lined with parchment paper.
Clean and remove any sand and the cut off the tough ends from the asparagus. Pat dry and add the asparagus and tomatoes to same bowl as the mushrooms, drizzle one tablespoon of olive oil, and 1/4 teaspoon of salt. Bake for 12-15 minutes.
While vegetables are roasting, spread 5-6 tablespoons of hummus in each bowl and half of quinoa in each if using.
Roast until mushrooms and asparagus are tender and cherry tomatoes have burst. Remove from oven and serve over hummus and quinoa. Add your choice of chicken, steak or pork. Top with arugula, feta and thyme. Squeeze some lemon juice over the asparagus and quinoa. Enjoy!
