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Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

I found this Cooking Light recipe on My Recipes and new it would pair perfectly with the chicken dish I was making for dinner. I was super excited to see that I also had every ingredient I needed on hand – you can’t beat that! I wondered how my family would feel about this side dish because I haven’t made quinoa much in the past. I was pleasantly surprised to discover that they all loved it! The roasted garlic gave the quinoa a really delicious flavor and I loved the color, texture, and flavor the tomatoes, spinach, and pine nuts added. The salty Parmesan topped it off perfectly and we gobbled it all up. This was a easy, healthy, and delicious side dish that would pair nicely with many main entrees.

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

Prepare the roasted garlic. Click the link for instructions. Once the roasted garlic has cool, separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside.

Toast the pine nuts. Heat a small dry skillet over medium low heat; add the pine nuts, then toast for 4-5 minutes, stirring often, until golden brown. Remove from the skillet and set aside.

Heat a small pan over medium heat. Add the olive oil, crushed red pepper flakes, and shallot. Cook, stirring often, for 1 minute. Add the quinoa to the pan and cook, stirring often, for 2 minutes. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Bring to a boil; cover with a lid and reduce heat to simmer for 15 minutes, or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, and tomato. Pour into a serving bowl and top with shaved Parmesan. Serve immediately. Enjoy.

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

 

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

Prep Time: 5 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 bulb of roasted garlic see recipe & link above
  • 2 tsp olive oil
  • Dash of crushed red pepper flakes
  • 1 shallot finely diced
  • ½ cup of quinoa
  • 1 cup of chicken broth
  • Sea salt and freshly cracked pepper to taste
  • ½ cup of grape tomatoes sliced in half
  • ½ cup of baby spinach
  • 1 tbsp toasted pine nuts
  • Shaved Parmesan to taste

Instructions

  • Prepare the roasted garlic. Click the link up above for instructions. Once the roasted garlic has cool, separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside.
  • Toast the pine nuts. Heat a small dry skillet over medium low heat; add the pine nuts, then toast for 4-5 minutes, stirring often, until golden brown. Remove from the skillet and set aside.
  • Heat a small pan over medium heat. Add the olive oil, crushed red pepper flakes, and shallot. Cook, stirring often, for 1 minute. Add the quinoa to the pan and cook, stirring often, for 2 minutes. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Bring to a boil; cover with a lid and reduce heat to simmer for 15 minutes, or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, and toasted pine nuts. Pour into a serving bowl and top with shaved Parmesan. Serve immediately. Enjoy.
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21 Comments

  1. Sounds like the perfect side dish!! And yes, you cannot beat having all ingredients on hand… might as well go out and buy a lottery ticket too – it just might really be your lucky day 🙂

  2. Think I should try this, I have not yet managed to win my husband over to Quinoa yet, maybe this dish will help 🙂 Have a good day. Diane

  3. Quinoa has been such a good find for SB and I … it’s consistency lends itself so well to cool salads as well as warm fruity breakfast starters! This is another nice approach,Pam!

  4. Hi Pam,
    Another of your fabulous combinations that ends up in a beautiful and mouthwatering plate of food.
    DELICIOUS!!
    Cheers,
    Lia.

  5. Quinoa just hasn’t done it for me. Superfood or not, I prefer couscous over quinoa. That being said, very nice meal that you put together here.