Place quinoa and low sodium chicken broth into a medium size pot. Heat to a boil then reduce to a simmer and cover. Let cook for 15-20 minutes
Pour olive oil and mushrooms into a large sauce pan. Sauté mushrooms for about 5-7 minutes. Pour in the bag of spinach and let cook for an additional 4-5 minutes
Mix the veggies in with the quinoa and let sit for 3-4 minutes
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