Spinach Pesto Quinoa Bowl

• Vegetarian
• Gluten free

• Produce

  • 6 cups Baby spinach

• Condiments

  • 4 tbsp Basil pesto

• Pasta & Grains

  • 2 cups Multi-colored quinoa

• Baking & Spices

  • 1/2 tsp Kosher salt

• Dairy

  • 1/2 cup Parmesan cheese plus more

Found on tablefortwoblog.com

Description

Directions

• Cook quinoa according to the instructions on the box or bag. (Instead of water, I used chicken stock for more flavor but if you want to keep this a vegetarian dish, go with water or vegetable stock.)
• Once quinoa is done cooking, turn heat to medium then add spinach, pesto, salt, and Parmesan cheese. Stir to combine and heat until spinach has wilted, pesto is evenly distributed, and Parmesan cheese has melted.
• Serve immediately with extra Parmesan cheese, if desired.