Rating: 4.5 stars
45 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 7
  • 5 star values: 34

"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.

Mary Ellen Smith, Doylestown, Pa.
Recipe by Cooking Light August 2010

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

130 calories; fat 5g; saturated fat 0.7g; mono fat 3.1g; poly fat 1g; protein 4.1g; carbohydrates 16.6g; fiber 1.8g; cholesterol 1mg; iron 1.7mg; sodium 305mg; calcium 49mg.
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