Spinach Parmesan Quinoa

• 2 cups Vegetable Stock
• 1 cup Quinoa
• 5- 1/2 ounces, weight Finely Chopped Fresh Spinach
• 1/2 cups Finely Grated Parmesan Cheese
• 1/2 cups 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.
2. Reduce heat and simmer until quinoa is tender but still chewy, about 15 minutes.
3. Remove from heat and stir in spinach, Parmesan cheese, and sun-dried tomatoes.
4. Garnish with baby spinach leaves if desired.

vegetable stock, quinoa, parmesan cheese, tomatoes

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/spinach-parmesan-quinoa/ (may not work)