Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts
Course Side Dish
Cuisine American
Prep Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 4
Ingredients
1bulb of roasted garlicsee recipe & link above
2tspolive oil
Dash of crushed red pepper flakes
1shallotfinely diced
½cupof quinoa
1cupof chicken broth
Sea salt and freshly cracked pepperto taste
½cupof grape tomatoessliced in half
½cupof baby spinach
1tbsptoasted pine nuts
Shaved Parmesanto 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 saucepan 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.