Quinoa With Roasted Garlic, Tomatoes, And Spinach

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• Nutritional Information
• Amount per serving Calories: 130
• Fat: 5g
• Saturated fat: 0.7g
• Monounsaturated fat: 3.1g
• Polyunsaturated fat: 1g
• Protein: 4.1g
• Carbohydrate: 16.6g
• Fiber: 1.8g
• Cholesterol: 1mg
• Iron: 1.7mg
• Sodium: 305mg
• Calcium: 49mg
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• Ingredients
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• .1 whole garlic head
• 1 tablespoon olive oil
• 1 tablespoon finely chopped shallots
• 1/4 teaspoon crushed red pepper
• 1/2 cup uncooked quinoa, rinsed and drained
• 1 tablespoon dry white wine $
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup baby spinach leaves
• 1/3 cup chopped seeded tomato (1 small)
• 1 tablespoon shaved fresh Parmesan cheese
• 1/4 teaspoon salt

1. 1. Preheat oven to 350u0b0.
2. 2. 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 350u0b0 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. 3. 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. Serve immediately.

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Taken from www.epicurious.com/recipes/member/views/quinoa-with-roasted-garlic-tomatoes-and-spinach-52429771 (may not work)