This was delicious! My first ever Keen-wah dish. 1/2 cup of spinach was plenty and be sure to cook the quinoa until you get the texture you like (I liked mine well done with a little crunch to it). This recipe will serve two as a side dish. I baked one chicken breast with rib meat to round it out as a meal for two.
Quinoa with Roasted Garlic, Tomatoes, and Spinach
"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.
More From Cooking Light
- Calories: 130
- Fat: 5g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1g
- Protein: 4.1g
- Carbohydrate: 16.6g
- Fiber: 1.8g
- Cholesterol: 1mg
- Iron: 1.7mg
- Sodium: 305mg
- Calcium: 49mg
- 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
- 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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