Pesto Quinoa with Spinach

My routine in the kitchen is to make a weekly meal plan, find recipes for each day and make a grocery list for them, I try to budget to 50 dollars or less a week but I find it hard to keep to the budget when the husband finds random (not on the list) stuff to put in our cart. I never stop him because it's usually hummus or salsa and I can't resist them because they're my favorite snacks. 

Anyway, last grocery trip I went without the husby and found it a lot easier to stick to the list and budget, my total was more around 45 dollars (fist pump)! I can't wait to have my own regular sized fridge again, because somehow shopping for the entire month comes out cheaper, of course I still buy produce weekly but I have come to find out that my grocery bill will never be that dirt cheap girl's bill that astonishes you when you read it because the quality of products I try to stick too are higher than the boxed, canned and processed crap most grocery stores try to get you to buy, which leads me to my recipe!

Ingredients:

• 2 cups cooked quinoa
• 5 tbsps basil pesto
• 1/2 cup parmesan
• 5 cup raw spinach
• 1/2 cup chopped cashews

Went record shopping this weekend and found a wonderful live album of Joe Cocker, so excited it was his first ever recored and now it's added to our collection. I love Cocker's vocals, he was a powerhouse of emotion and making already popular songs not only his own but sometimes better. Featured on this album is his version of Let's Go Get Stoned, a song made most popular by Ray Charles but here's Joe's version, can't get enough of that voice!

Directions:

1. Add your spinach to a bowl, then add your cooked quinoa (while it's still hot) on top and stir. This will cause the spinach to wilt a little but still give you that fresh taste.
2. Next stir your pesto in until quinoa is evenly coated. Then your parm and cashews.
3. Serve!

Happy Eatings Everyone!