Ingredients

• 3 cups quinoa cooked in 6 cups vegetable broth
• Grated zest of 2 lemons
• ½ cup finely chopped parsley
• ½ cup finely chopped scallions
• A bunch of finely chopped asparagus or broccoli (optional)
• 1 cup parmesan cheese
• 3 freshpacks of Hooray Purée Spinach

Method

1. Prepare the quinoa as you normally would (on stove or in rice cooker).
2. Blend the cheese and purée together to get a desired consistency. Be careful not to blend too much or will be runny.
3. Add the purée and cheese mixture to the quinoa and stir.
4. Stir in half of the lemon zest, 3/4 of the scallions, and all of the parsley.
5. Garnish with remaining lemon zest and scallions. *If preparing for children, you may want to try without the scallions or parsley first.