Pesto Quinoa with Chickpeas and Spinach

This is a perfect meal when you want to be healthy but have no time. The leftovers are just as good as the main meal. I can't stress to you how simple this is. No cutting. No washing. Nothing. Yes I take the easy way out and buy pesto and don't make it from scratch. It's the perfect way to use a little leftover pesto if you have it from something too. We eat this as a main meal and it's super filling. You could definitely do it as a side dish in smaller portions too.

 

Pesto Quinoa with Chickpeas and Spinach

 

• 2 cups quinoa (you'll need 2 and 3/4 cup water to cook it in)
• 1/4 cup of pesto
• 4 cups spinach (I kinda tear it up a little as I mix it in)
• 1 can chickpeas drained and rinsed
• 1/2 cup grated parmesan
• 1/4 cup shaved parmesan to top with

1. Cook quinoa the normal way (rinse in strainer, bring quinoa and water to a boil, knock down to simmer and cover for about 15 minutes until all the liquid is gone)
2. While the quinoa is still warm - mix in the pesto, grated parm, chickpeas and spinach together
3. That's it. Serve with shaved parm sprinkled on top!

**Makes 4 healthy servings as a main dish.

**On Bryce's dish scale it's a one. No cutting. One pot. One bowl.