Wanted to share this recipe because it is simple and very yummy. This would be great with mushrooms too!
Perfect side dish for dinner or add some chicken and make it a meal!
Spinach Parmesan Quinoa (serves 1)
1 cup baby spinach
1/2 cup tri-color quinoa, cooked
1/3 cup shredded parmesan
2 Tbsp. raw sunflower seeds
1 clove chopped garlic
1 tsp. Extra-virgin olive oil
Heat the EVOO over medium low heat and add garlic, sauté a few minutes then add the sunflower seeds. Cook the garlic and seeds for 2-3 minutes. Add spinach and quinoa and cook for another 3-4 minutes or until the spinach is wilted. Slowly mix in the parmesan and stir until melted. Serve warm.
On my plan, the container counts are: 1 green, 1 yellow, 1 blue, 1 orange and 1 tsp (seen in the photo above with the food in them).