Spinach Parmesan Quinoa

Wanted to share this recipe because it is simple and very yummy. This would be great with mushrooms too!

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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).

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