Veggie Quinoa

  • 2 cups quinoa
  • 4 cups low sodium chicken broth
  • 2 cups mushrooms chopped
  • 1 bag spinach chopped
  1. Place quinoa and low sodium chicken broth into a medium size pot. Heat to a boil then reduce to a simmer and cover. Let cook for 15-20 minutes
  2. Pour olive oil and mushrooms into a large sauce pan. Sauté mushrooms for about 5-7 minutes. Pour in the bag of spinach and let cook for an additional 4-5 minutes
  3. Mix the veggies in with the quinoa and let sit for 3-4 minutes
  4. Portion into 1/2 cup servings