Wednesday, April 6, 2016

Spinach and Pesto Quinoa



Thank god for Sunday lunches, sunny kitchens and great friends to enjoy the day with. This past Sunday I made a spinach and pesto quinoa to go with roast chicken and asparagus. It was really easy to make and helpful for my meal prep because it lends itself to big batches that I can use throughout week. Did I mention there's Parmesan cheese in it as well? If only we could carry over that lazy Sunday feeling all week. Oh well, happy cooking....

 Spinach and Pesto Quinoa

2 cups tri-color quinoa
4 cups spinach
4 tablespoons pesto
1/2 cup Parmesan cheese

I like to cook the quinoa (per package directions) in chicken stock as opposed to water because I think it adds more flavor. Then you simply mix in the rest of the ingredients, season with salt and pepper and enjoy!







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