Quinoa With Roasted Garlic, Tomatoes, And Spinach - cooking recipe

Ingredients

1 whole head of garlic
1 tablespoon olive oil
1 tablespoon finely chopped shallot
1/4 teaspoon crushed red pepper flakes
1/2 cup uncooked quinoa, rinsed and drained
1 tablespoon dry white wine
1 cup reduced-sodium fat-free chicken broth
1/2 cup baby spinach leaves
1/3 cup chopped seeded tomatoes (1 small)
1 tablespoon shaved fresh parmesan cheese
1/4 teaspoon salt

Preparation

1. Preheat oven to 350\u00b0.
2. 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\u00b0 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. 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.