Quinoa with Roasted Garlic, Tomatoes, and Spinach

Ever since I started using quinoa, it's been hard to stop. I love the nutritional benefits it provides and it's also gluten-free. We threw this side dish together to pair it with the Baked Chicken recipe, and it was an easy weeknight meal. Keep in mind that this recipe calls for roasted garlic- while I was getting ready morning of, I cut off the tops of the 1/2 clove of garlic (bulbs are exposed), smeared some olive on top, sprinkled with a little salt, wrapped it tightly in foil, and then placed it in a 400-degree oven for 45 minutes.

Quinoa with Roasted Garlic, Tomatoes, and Spinach
Ingredients:
1/2 cup quinoa, rinsed and drained (it is important to rinse quinoa to wash off any residue which can be bitter in taste)
1 Tbsp olive oil
1 Tbsp shallots, chopped
1/2 tsp red pepper flakes
2 Tbsp dry white wine
1 cup chicken stock
1/2 bulb roasted garlic (about 6 cloves), chopped
1 small tomato, seeds removed and chopped
1/2 cup chopped fresh spinach
1 Tbsp Parmesan cheese

Directions:
1. Rinse the quinoa well.
2. Heat olive oil in a pot. Add shallots and red pepper flakes, and saute for 1-2 minutes.
3. Add quinoa and stir for 1-2 minutes.
4. Add wine and stir until absorbed (wait until you see how the quinoa jumps around in the pot when liquid is added!!).
5. Add chicken broth and bring to a boil. Turn heat to low and cover. Let simmer until broth is absorbed, about 12-15 minutes.
6. Once the broth has absorbed, stir in the roasted garlic, tomatoes, spinach, and cheese.
7. Serve immediately.

Source: Mary Ellen’s Cooking Creations