Quinoa with Roasted Garlic, Tomatoes, and Spinach
Quinoa with Roasted Garlic, Tomatoes, and Spinach might be a good recipe to expand your side dish repertoire. One portion of this dish contains roughly 4g of protein, 5g of fat, and a total of 129 calories. This recipe serves 4. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of garlic head, pepper, quinoa, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.
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.
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.