Wednesday, April 8, 2015

Quinoa with Roasted Garlic, Tomatoes, and Spinach

Did you know that quinoa is Kosher for Passover?  Well, it is!  This was a welcome fact as I set about menu planning.  Aside from veggies there aren't many other sides that don't involve some sort of matzah/matzah meal/etc so quinoa is a nice break from that.

Last summer I decided to add more quinoa to our diet and started looking for good recipes.  I came upon this one on in my search and it wasn't until the second or third time I made it that I noticed the author was Mary Ellen from Mary Ellen's Cooking Creations, a friend of mine from an online community.  I made a few small adjustments (most importantly was making it a parve side) and have made it several times since.  Quinoa is considered a "superfood" because of its health benefits so I should probably make it more often than I do.

The red pepper flakes add a nice kick to it, though I think if you don't want the heat (or if you have a little mouth to feed that doesn't like too much spice) it could be left out and would still make a delicious dish.


Quinoa with Roasted Garlic, Tomatoes, and Spinach (slightly adapted from Mary Ellen's Cooking Creations)

1 bulb of garlic
1 tbsp olive oil, plus a drizzle more
small shallot, chopped
1/4 tsp red pepper flakes (leave out if you don't want the heat)
1/2 cup uncooked quinoa
1 tbsp dry white wine
1 cup low sodium vegetable stock
1/2 cup spinach, sliced into thin strips
6-10 cherry tomatoes, halved

- Preheat oven to 350 degrees F
- Cut the top off of the bulb of garlic, exposing the cloves.  Place bulb on foil, drizzle with olive oil, then wrap the foil around the bulb, making a little pouch.
- Put the foil pouch in the oven and roast for 1 hour.  Set aside to cool (opening the packet after approx 5 min).
- As the garlic cools, heat 1 tbsp of olive oil in a saucepan over medium heat.
- Add shallots and red pepper flakes, stir and cool 1 minute.
- Add quinoa and cook 2 minutes, stirring constantly.
- Add wine and stir constantly until the liquid is absorbed.
- Stir in broth.  Bring to a boil, cover, reduce heat and simmer for 15-20 minutes, until liquid is absorbed.
- Remove from heat.
- Squeeze the pulp from the roasted garlic into the quinoa, discarding the skins.
- Add the tomatoes and spinach to the quinoa and stir.
- Serve immediately.

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