Loaded Veggie Greek Quinoa with Avocado and Asparagus

• 1 cup cooked quinoa, cooked in vegetable stock or water
• 1/4 cup black olives, halved
• 1/2 small onion, chopped
• large handful of fresh spinach
• 1/2 cup grape tomatoes, halved
• crumbled feta
• 1 small bundle of asparagus
• 1/2 zucchini
• 1/2 avocado, chopped
• diced chives

1. Prepare quinoa according to package. Make noodles with uncooked zucchini using zoodle maker.

2. Spray medium sized skillet with olive oil spray and heat over medium heat. Add asparagus and cook about 8-10 minutes.

3. While asparagus is cooking, add onions to same pan. Cook about 2 minutes and add zucchini noodles. Let noodles heat about 5 minutes. Do Not Overcook noodles!

4. Set cooked asparagus aside and add onions and zoodles to a bowl. Add spinach while mixture is still hot so that spinach will wilt a little. Add olives and tomatoes. Mix well and top with avocado, feta and chives. Plate with asparagus.

* This makes 2 servings. Double ingredients for more and add other veggies or even chicken to make it a bigger meal.