In a medium saucepan, bring quinoa, salt and 2 ¾ cups
water to a boil over high heat.
Lower the heat, cover and simmer until the
water is absorbed, about 12 minutes.
Adjust salt if desired.
Add enough tomato sauce until the quinoa is well coated.
Stir in the spinach and cook until just wilted, about 2 minutes.
Top with parmesan.