Quinoa with Roasted Garlic, Tomatoes, and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Quinoa contains more protein than any other grain. The tiny, beige-colored seeds have a nice crunch. It's cooked and eaten like rice and other grains. Be sure to give it a good rinse before cooking, or it may have a bitter taste. —Mary Ellen Smith, Doylestown, Pa. Ingredients:
1 whole garlic head |
1 tablespoon olive oil |
1 tablespoon finely chopped shallots |
1/4 teaspoon crushed red pepper |
1/2 cup uncooked quinoa, rinsed and drained |
1 tablespoon dry white wine |
1 cup fat-free, less-sodium chicken broth |
1/2 cup baby spinach leaves |
1/3 cup chopped seeded tomato (1 small) |
1 tablespoon shaved fresh parmesan cheese |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 350°.
2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.
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