2 cups vegetable or chicken stock

1 cup quinoa

1 pound baby spinach leaves, washed and drained

3 cloves garlic, crushed

Salt and pepper to taste

1/2 teaspoon freshly grated nutmeg

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

1 - 2 tomatoes, chopped

Mix together stock and quinoa in a large saucepan.  Bring to a boil, lower heat and simmer, covered, 15 minutes.  Meanwhile, in a large skillet, cook spinach in a little olive oil until wilted.  Add garlic, salt and pepper and nutmeg.  Stir in cooked quinoa along with cheese and cream.  Garnish with chopped tomato.  Serves 4.