Servings 4


2 cups quinoa

4 cups low sodium chicken broth

2 cups mushrooms chopped

1 bag spinach chopped


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

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

Mix the veggies in with the quinoa and let sit for 3-4 minutes

Portion into 1/2 cup servings