Spinach Pesto Quinoa

I've come to the conclusion that I don't have nearly enough side dish recipes on the blog. Mostly because I don't make a lot of blog-worthy side dishes. Basic grains and veggies accompany dinner most nights, maybe a salad for some. But every now and then, I decided that I need to step it up a notch with the side dishes, and this is one that's been on my to-make list for a long time.

Quinoa, which we love anyway, mixed with spinach, basil pesto, and Parmesan cheese. Um, yeah. How can you possibly go wrong with that combination of flavors?!?! And, it has your grains and veggies all in one dish!! Did I mention that it also takes about 15 minutes to prepare?

Heck, you could even add some cubed chicken in there and call it dinner, if you wanted to.

But really, this is a pretty perfect side dish, and perhaps a way to sneak some veggies into those kiddos? I mean, they can see  the spinach, but the pesto and creaminess from the Parmesan will cover up any vegetable taste.

Oh! And I got to use a new bowl that we got as a wedding gift - isn't it the cutest? I get excited about dishes so yeah, I'm officially old and boring. And I'm ok with that.

What's not old and boring, though, is this dish (the food, not the bowl - though the bowl is  pretty rad, too.) 

Quick and easy to throw together, creamy and full of flavor, and packed with spinach-y goodness, to boot!

Spinach Pesto Quinoa

As seen on Table for Two

Ingredients

• 1 cup uncooked quinoa
• 2 cups water, chicken or vegetable broth
• 6 cups baby spinach
• 4 Tbsp basil pesto
• ½ tsp kosher salt
• ½ cup freshly grated Parmesan cheese, plus more for topping

Preparation

1. Place quinoa and chicken or broth in a large sauce pan or stock pot, and cook according to package instructions.
2. Once done cooking, turn heat to medium and add spinach (a little at a time so it wilts and you can fit more in,) pesto, salt and cheese. Stir until spinach is wilted and cheese has melted and all is well-combined.
3. Serve with extra cheese sprinkled on top.