Quinoa with Roasted Vegetables and Spinach

This tasty side dish packs an incredible amount of flavor and healthfulness into each and every bite. I figured I should post this recipe so that you wouldn't think that everything I make contains bacon or butter! Believe me, you won't miss either in this recipe. Quinoa is one of those superfoods that seems like a grain but is really a protein. Mixed with iron-rich spinach, vegetables roasted in olive oil and nutty parmesan cheese, you will love this recipe as much as I do. Feel free to swap out vegetables to your liking; once you get the idea down, you can try so many different variations!
Ingredients:
1 cup quinoa
2 cups beef broth
1 cup of fresh spinach (this will wilt down significantly)
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1/8 cup parmesan (get the good stuff!)
3 tbsp. olive oil
1/8 cup cream (optional)
2 cloves garlic, smashed
Kosher salt, black pepper

Assembly:
Rinse the quinoa. Bring the beef broth to a boil then add the quinoa. Reduce heat to low, cover and cook for approximately 15 minutes or until the quinoa fluffs nicely with a fork. While the quinoa is cooking, saute the spinach and garlic in 1 tbsp. olive oil until just wilted. Discard the garlic. Roast the peppers with 2 tbsp. olive oil in a 400 degree oven for approximately 5-8 minutes. Put the peppers and spinach (along with their cooking liquids) into the quinoa and gently stir. Add the parmesan, salt, pepper and cream then stir to combine. Serve warm.