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Ingredients30 m servings 437 cals
Original recipe yields 4 servings
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until most of the broth is absorbed, 10 to 15 minutes.
- Stir tomatoes, spinach, and pesto into the quinoa. Simmer until remaining chicken broth is absorbed and quinoa is tender, about 5 minutes. Sprinkle Parmesan cheese over quinoa mixture.
- Cook's Note:
- Substitute vegetable broth for chicken broth if desired.
Per Serving: 437 calories; 14.3 g fat; 58.8 g carbohydrates; 18.6 g protein; 14 mg cholesterol; 1180 mg sodium. Full nutrition
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