Spinach Parmesan Quinoa

1. 1

   Combine vegetable stock and quinoa and bring to a vigorous boil over medium high heat.

2. 2

   Reduce heat and simmer until quinoa is tender but still chewy, about 15 minutes.

3. 3

   Remove from heat and stir in spinach, Parmesan cheese, and sun-dried tomatoes.

4. 4

   Garnish with baby spinach leaves if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.