Saturday, March 27, 2010

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

2 comments:

Lauren K said...

How do you rinse quinoa? It's so fine that I can't use my standard colander, so I filled a liquid measuring cup with a cup of quinoa and filled with water to drain by hand (literally) and I lost a lot of "sneaky" grains down the drain. Looking for suggestions?

Sara said...

Hi Lauren,
I have a fine (mesh) sieve that I use (that I purchased from Bed Bath & Beyond). If you don't have a fine sieve, I'd do what you do- place the quinoa in a bowl, fill with water, agitate it around, and then drain it carefully... it won't matter if there is still some water left in your bowl since you'll be adding liquid to cook it anyways. I hope this answers your question!

 
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