Quinoa Recipe

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Quinoa w/Tomato, Spinach and Garlic



-- 1 whole garlic head
-- 1 tablespoon olive oil
-- 1 tablespoon finely chopped shallots
-- ¼ teaspoon crushed red pepper
-- ½ cup uncooked quinoa, rinsed and drained
-- 1 tablespoon dry white wine
-- 1 cup fat-free, less-sodium chicken broth
-- ½ cup baby spinach leaves
-- ⅓ cup chopped tomato (1 small)
-- 1 tablespoon shaved fresh Parmesan cheese
-- ¼ teaspoon salt


1. Preheat oven to 350 degrees F.

2. Remove skin from garlic head. Cut garlic head in half, breaking apart the cloves. Wrap half of head in foil and bake for 1 hour, cool 10 minutes. Separate cloves, squeeze to extract garlic pulp. Discard skins.

3. Heat oil in saucepan over medium heat and add shallots and red pepper (1 minute). Add rinsed quinoa to pan (2 minutes) and stir constantly. 

4.  Add wine and 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.



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Guest Wednesday, 20 February 2019