Sadly, this recipe is not my own. A reader in a magazine submitted it, and I gave it a whirl. I love making quinoa in different variations. It is a great healthy side dish - especially when you add veggies to it! The roasted garlic in this recipe adds such nice flavor!
Serves 4 (as a side dish)
Ingredients:
1 whole garlic head
1 Tbsp olive oil
1 Tbsp finely chopped shallots
1/4 Tsp crushed red pepper
1/2 Cup uncooked quinoa, rinsed and drained
1 Tbsp dry white wine
1 Cup fat free, low sodium chicken broth
1/2 Cup baby spinach
1/3 Cup chopped seeded tomato
1 Tbsp shaved fresh parmesan
Salt
Pepper
1. Preheat oven to 350
2. Remove papery skin from garlic head. Cut garlic head crosswise at the top to expose the raw garlic. Wrap in foil, and bake for 1 hour. Set aside and let cool. Separate cloves and squeeze to extract garlic pulp. Discard skins.
3. Heat oil in saucepan over medium heat. Add shallots and red pepper flakes and cook 1 minute. Add quinoa, cook 2 mins stirring constantly. Add wine, cook until liquid is absorbed, stirring constantly. Add broth, bring to a boil. Cover and reduce heat. Simmer 15 mins or until liquid is absorbed. Remove from heat and stir in garlic, spinach, tomato and cheese, salt and pepper. Serve immediately.
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