1Cook quinoa as per package instructions and set aside.
2In the meanwhile, pre-heat large deep skillet on low to medium heat and add olive oil. Add onion and garlic, sauté until translucent, stirring occasionally.
3Add pumpkin puree, chicken stock, salt, pepper and bring to a boil. Reduce heat to low and let the sauce simmer for 5 minutes uncovered.
4Stir in Parmesan cheese until melted.
5Remove from heat and add quinoa and spinach. Stir gently to combine. Adjust thickness with extra chicken stock if desired.
1 cup quinoa, uncooked (3 1/2 cups cooked quinoa)
1 large onion, finely chopped
1 large garlic clove, minced
1 tbsp extra virgin olive oil
1 cup pumpkin puree
3 cups chicken stock (low sodium)
1 tsp salt
1 tsp ground black pepper
3/4 cup Parmesan cheese, shredded
4 handfuls baby spinach leaves