Quinoa with Roasted Garlic, Tomatoes, and Spinach

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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. 1. Preheat oven to 350°.
  2. 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. 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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