A delicious dish made with quinoa, a whole grain that is rich in protein, fiber, and iron.
Makes 4 servings (serving size: 1/2 cup)
1 whole garlic head
1 Tbsp olive oil
1 Tbsp finely chopped shallots
1/4 tsp crushed red pepper
1/2 cup uncooked quinoa, rinsed and drained
1 Tbsp 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 Tbsp shaved fresh Parmesan cheese
1/4 tsp salt
Preheat oven to 350°.
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. Serve immediately.