Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts
Servings 4
Equipment
- Large saucepan
Ingredients
- 1 bulb of roasted garlic see recipe & link above
- 1 tbsp olive oil
- 1 shallot finely diced
- Dash of crushed red pepper flakes
- ½ cup of quinoa
- 1 cup of chicken broth or vegetable broth for vegetarian
- Sea salt and freshly cracked pepper to taste
- ½ cup of grape tomatoes sliced in half
- ½ cup of baby spinach
- 1 tbsp pine nuts toasted
- Shaved Parmesan to taste
Instructions
- Prepare the roasted garlic. Click the link for instructions.
- Once the roasted garlic has cooled, separate the cloves and squeeze to extract garlic pulp. Discard skins. Set aside.
- Heat olive oil in a large saucepan over medium-low heat. Add the shallot and crushed red pepper flakes, and cook, stirring often, for 1 minute.
- Add the quinoa to the saucepan and cook, stirring often, for 2 minutes.
- Add the broth, then season with sea salt and freshly cracked pepper to taste. Bring to a boil, then cover with a lid and reduce the heat to a 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.