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

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.


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

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

May 07, 2014

Donnamaz's Review

May 06, 2014

Lovatocooka's Review

November 03, 2013

krystak's Review

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

September 28, 2013

TriciaS's Review

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

August 13, 2013