1/2 onion, chopped
2 cloves garlic, finely chopped
1 tbsp olive oil
salt and pepper
1 cup quinoa
2 cups chicken stock
2 handfuls baby spinach
1/2 cup grated parmesan cheese
1. Heat olive oil over medium heat in a medium saucepan. Add onion and saute for 5 minutes. Add garlic and saute for 1 more minute. Season with salt and pepper. Add quinoa and saute for about 2 more minutes.
2. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer covered for about 15 minutes until liquid is absorbed.
3. Add spinach to the pan, cover for a couple of minutes to allow the spinach to wilt
4. Once spinach starts to wilt, stir into quinoa and stir in parmesan. Serve immediately.
*at the end I threw in a half of an avocado!