- 2 cups multi-colored quinoa, uncooked
- 6 cups baby spinach
- 4 tablespoons basil pesto
- 1/2 teaspoon kosher salt
- 1/2 cup freshly grated Parmesan cheese plus more for topping
Cook quinoa according to the instructions on the box or bag. (Instead of water, I used chicken stock for more flavor but if you want to keep this a vegetarian dish, go with water or vegetable stock.)
Once quinoa is done cooking, turn heat to medium then add spinach, pesto, salt, and Parmesan cheese. Stir to combine and heat until spinach has wilted, pesto is evenly distributed, and Parmesan cheese has melted.
Serve immediately with extra Parmesan cheese, if desired.