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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

Mamamaginn's Review

Skozub01
March 31, 2014
We're just getting on the quinoa bandwagon and glad we did! This is excellent. I doubled the recipe and look forward to the next couple meals with what's left. It could stand alone as a meatless meal, too. I followed the measurements and ingredients nearly to the letter. Wouldn't change a thing! Can't wait to try other quinoa recipes. Thanks, CL, for your features on this important ingredient.

We LOVED it

tuxygato
November 13, 2016
I had grape tomatoes that needed to be used so I roasted them while roasting the garlic at 400F for 40 minutes. I used a cup of the roasted tomatoes instead of the fresh tomatoe and increased the spinach to a cup as well and it turned out really great, I served it with a cod main dish and our guests loved this quinoa too.

3 1/2 stars

Donnamaz
May 05, 2016
I would give it 4 stars but my husband was not a fan at all.  I think some people just don't like Quinoa and I'm married to one of them.  I doubled it.  A bit time consuming with the roasted garlic on a weeknight but yum.  I wonder what feta would be like instead of the parmesan.  I will make this again for me to have for lunches.  Would be a nice dish for a potluck.

CarMat's Review

Mamamaginn
May 07, 2014
N/A

Donnamaz's Review

onekathryn
May 06, 2014
N/A

Lovatocooka's Review

honeyydukes
November 03, 2013
N/A

krystak's Review

TLucindo
October 03, 2013
Super good. I used reduced sodium chicken broth. I would not add that 1/4 tsp salt next time (i prefer dishes less salty.) I would also add a bit more spinach leaves. Other than those issues, I thought it was great. Oh, and I LOVE garlic so the amount this recipe calls for is perfect. And, you MUST ROAST IT. Roasted garlic makes everything better. Thanks!

Beez80's Review

gm57
September 28, 2013
N/A

TriciaS's Review

chughestx
September 08, 2013
This was AWESOME!!! Did double spinach & tomatoes. Like others will double next time. So much flavor!! It is spicy with 1/4t crushed pepper, which we like, but if you don't like lot of spice use 1/8 t.

robynbrianne44's Review

Jlljhartford21
August 13, 2013
N/A