Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts
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Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 garlic see recipe & link above, roasted bulb
- 2 tsp olive oil
- crushed red pepper flakes dash
- 1 shallot finely diced
- ½ cup quinoa
- 1 cup chicken broth
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- ½ cup grape tomatoes sliced in half
- ½ cup baby spinach
- 1 tbsp pine nuts toasted
- Parmesan Cheese to taste, shaved
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.
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