"This recipe came about from a need to use a bag of spinach and my new obsession with quinoa. Veggies and quinoa purchased from the farmer's market make this a super cheap meal...a great way to eat right on a budget."
Add chicken stock and quinoa to a medium pot, bring to a boil then put a lid on the pot and reduce to a simmer. Simmer until all water has been absorbed (15-20 minutes). In a small stock pan, heat the olive oil and saute the carrots for 3 minutes. Add the spinach and cook until wilted down. Remove from heat and add roma tomatoes. Place a lid on the pot and set aside. Once quinoa is done, add to the rest of the ingredients and toss. Add salt and pepper to taste. Enjoy!