Pumpkin Spinach Quinoa | Stuff by Tammy

Ingredients

• 1 cup quinoa, uncooked (makes approximately 3 1/2 cups cooked quinoa)
• 1 large onion, finely chopped
• 1 large garlic clove, minced
• Handful of mushrooms sliced thin (optional)
• 1 tbsp olive oil, extra virgin
• 1 1/2 cups pumpkin puree
• 2 cups chicken stock, low sodium (or vegetarian friendly stock if you prefer)
• 1 tsp salt
• 1 tsp ground black pepper
• 3/4 cup (1.5 oz) Parmesan cheese, shredded
• 4 handfuls baby spinach leaves