Quinoa with Roasted Garlic, Tomatoes, and Spinach

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

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Mary Ellen Smith, Doylestown, Pa.,

August 2010
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