Roasted asparagus and chicory filled with quinoa and mushrooms

Chicory
- tricolour quinoa (2 handfuls)
- small red onion (chopped)
- 3 chestnut mushrooms (finely chopped)
- ground cumin
- salt
- black pepper
- asparagus stem (chopped)
- broccoli (handful, roughly chopped)
- extra virgin olive oil or virgin coconut oil
- black olive spread

1. Cook tricolour quinoa.
2. Preheat the oil and add chopped red onion.
3. After 4-5 minutes of cooking on a low heat add chopped asparagus stem, broccoli, mushrooms and spices. Cook for another 5 minutes on a low heat.
4. Add quinoa to the mixture and leave it to rest for few minutes.
5. Wash chicory leaves and with teaspoon spread inside thin layer of olive spread.
6. Add mixture and serve.

Asparagus and mushrooms
- 6 pieces of asparagus
- 4-6 mushrooms
- virgin coconut oil
- sesame seeds
- salt
- pink peppercorns
- mature cheddar (2-3 slices)

1. Preheat coconut oil and add asparagus and mushrooms with some broccoli.
2. Cook on medium heat for about 5 minutes, turning occasionally.
3. Add sesame seeds on asparagus and cook for another 4-5 minutes.
4. Add cheese on asparagus and let it melt. Serve.