INGREDIENTS
3/4 tsp
Kosher salt
1 cup
Tricolor quinoa, rinsed well
1 tbsp
Olive oil
1/2 small
Onion
4 cloves
Garlic sliced
1 cup
Grape tomatoes, halved
14 ozs
1 can artichoke hearts, drained and quartered
6 leaves
Fresh basil, chopped
14 ozs
Peeled and deveined x-large shrimp
1/4 tsp
Crushed red pepper flakes
1/2 cup
Veggie broth
2 cups
Healing baby spinach
1/4 cup
Grated Parmesan cheese