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Quinoa with Roasted Garlic, Tomatoes, and Spinach

Quinoa with Roasted Garlic, Tomatoes, and Spinach
Photo: John Autry; Styling: Mindi Shapiro
Yield

4 servings (serving size: 1/2 cup)

"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

Nutrition Information

  • calories 130
  • fat 5 g
  • satfat 0.7 g
  • monofat 3.1 g
  • polyfat 1 g
  • protein 4.1 g
  • carbohydrate 16.6 g
  • fiber 1.8 g
  • cholesterol 1 mg
  • iron 1.7 mg
  • sodium 305 mg
  • calcium 49 mg

How to Make It

  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.