| This recipe is liked by 0 person(s). |
Quinoa with Roasted Garlic, Tomatoes, and Spinach
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Double recipe. | |
| 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 cup | baby spinach leaves |
| 1/2 cup | chopped seeded tomato, (1 small) |
| 1 tablespoon | shaved fresh Parmesan cheese |
| 1/4 teaspoon | salt |
Preparation
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.
130 cal, 5 g fat, 1.8 fiber, 4.1 protein
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe