Parmesan Spinach Quinoa
1 small onion, finely diced
2 tsp olive oil
1 cup quinoa, uncooked
2 cups reduced sodium vegetable broth
2 cups baby spinach
1 1/2 oz freshly grated Parmesan
1. Rinse the quinoa well and allow to drain. Heat the olive oil in a medium saucepan and sauté the onion over medium heat until just beginning to soften. Add in the quinoa and cook until the quinoa just begins to toast; about five minutes. Add in the vegetable broth and bring to a boil. Cover and reduce heat to a simmer. Allow to cook until almost all of the liquid is absorbed; about 15 minutes.
2. Remove the lid and add in the spinach. Replace the lid and allow the spinach to wilt; about 2 minutes. Turn off the heat and stir in the Parmesan. Serve and enjoy!
Nutrition Info Per Serving: Cal: 228, Protein: 10g, Fiber: 4g, Sodium: 184mg, Carbs: 31g, Fat: 7g