Spinach Parmesan Quinoa
Serves: 8 servings
  • 2 cups vegetable stock
  • 1 cup quinoa
  • 5½ ounces finely chopped fresh spinach
  • ½ cup finely grated parmesan cheese-2 ½ ounces
  • ½ cup/3 ounces oil packed sun-dried tomatoes, julienned
  • baby spinach leaves (optional garnish)
  1. Combine vegetable stock and quinoa and bring to a vigorous boil over medium high heat. Reduce heat and simmer until quinoa is tender but still chewy, about 15 minutes.
  2. Remove from heat and stir in spinach, parmesan cheese, and sun-dried tomatoes. Transfer to a serving plate/platter and garnish with baby spinach leaves if desired.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/spinach-parmesan-quinoa/