Parmesan Spinach and Carrot Quinoa Bake | Ready Chef

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup baby carrots, finely chopped
• 2 cups baby spinach, roughly chopped
• 1/2 cup parmesan, grated
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup water