In rice cooker, put:

• 2 cups chicken stock
• 1 cup dry quinoa

Cook.

In large sautee pan, sautee:

• Olive oil
• 2 bunches of rainbow carrots, chopped

Once carrots are cooked add and sautee until just wilted

• 1 handful fresh spinach

Then add the cooked quinoa.
Drizzle with extra olive oil.