Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

I found this Cooking Light recipe on My Recipes and new it would pair perfectly with the chicken dish I was making for dinner. I was super excited to see that I also had every ingredient I needed on hand – you can’t beat that! I wondered how my family would feel about this side dish because I haven’t made quinoa much in the past. I was pleasantly surprised to discover that they all loved it! The roasted garlic gave the quinoa a really delicious flavor and I loved the color, texture, and flavor the tomatoes, spinach, and pine nuts added. The salty Parmesan topped it off perfectly and we gobbled it all up. This was a easy, healthy, and delicious side dish that would pair nicely with many main entrees.

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

Prepare the roasted garlic. Click the link for instructions. Once the roasted garlic has cool, separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside.

Toast the pine nuts. Heat a small dry skillet over medium low heat; add the pine nuts, then toast for 4-5 minutes, stirring often, until golden brown. Remove from the skillet and set aside.

Heat a small pan over medium heat. Add the olive oil, crushed red pepper flakes, and shallot. Cook, stirring often, for 1 minute. Add the quinoa to the pan and cook, stirring often, for 2 minutes. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Bring to a boil; cover with a lid and reduce heat to simmer for 15 minutes, or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, and tomato. Pour into a serving bowl and top with shaved Parmesan. Serve immediately. Enjoy.

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts


 

 

Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts

 

Yield: 4

Prep Time: 5 min.

Cook Time: 15-17 min.

Total Time: 20 min.

Ingredients:

1 bulb of roasted garlic (see recipe & link above)
2 tsp olive oil
Dash of crushed red pepper flakes
1 shallot, finely diced
1/2 cup of quinoa
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1/2 cup of grape tomatoes, sliced in half
1/2 cup of baby spinach
1 tbsp toasted pine nuts
Shaved Parmesan, to taste

Directions:

Prepare the roasted garlic. Click the link up above for instructions. Once the roasted garlic has cool, separate cloves; squeeze to extract garlic pulp. Discard skins. Set aside.

Toast the pine nuts. Heat a small dry skillet over medium low heat; add the pine nuts, then toast for 4-5 minutes, stirring often, until golden brown. Remove from the skillet and set aside.

Heat a small pan over medium heat. Add the olive oil, crushed red pepper flakes, and shallot. Cook, stirring often, for 1 minute. Add the quinoa to the pan and cook, stirring often, for 2 minutes. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste. Bring to a boil; cover with a lid and reduce heat to simmer for 15 minutes, or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, and toasted pine nuts. Pour into a serving bowl and top with shaved Parmesan. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – My Recipes

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21 Responses to “Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts”

  1. 1

    justagirlfromaamchimumbai — April 3, 2013 @ 10:02 pm

    I just discovered Quinoa and I love it. So many things we can do with it without feeling guilty :)

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — April 3, 2013 @ 10:22 pm

    Love everything about this! And I think I have everything on hand too!

    [Reply]

  3. 3

    Carmen Rosa — April 4, 2013 @ 1:53 am

    Hi Pam,
    What a fantastic combination of flavours and aromas in this recipe and it also look so gorgeous!
    Cheers,

    [Reply]

  4. 4

    bellini — April 4, 2013 @ 4:06 am

    I have made this dish from Cooking Light and I loved it too.

    [Reply]

  5. 5

    Jenn — April 4, 2013 @ 5:20 am

    Sounds like the perfect side dish!! And yes, you cannot beat having all ingredients on hand… might as well go out and buy a lottery ticket too – it just might really be your lucky day :)

    [Reply]

  6. 6

    The Café Sucré Farine — April 4, 2013 @ 6:19 am

    We love quinoa, to me it’s like a blank pallet, it can take on so many delicious flavors. Thanks for another great recipe!

    [Reply]

  7. 7

    Diane — April 4, 2013 @ 6:27 am

    Think I should try this, I have not yet managed to win my husband over to Quinoa yet, maybe this dish will help :-) Have a good day. Diane

    [Reply]

  8. 8

    Shannon — April 4, 2013 @ 7:13 am

    That looks amazing!!

    [Reply]

  9. 9

    Susan — April 4, 2013 @ 7:50 am

    Quinoa has been such a good find for SB and I … it’s consistency lends itself so well to cool salads as well as warm fruity breakfast starters! This is another nice approach,Pam!

    [Reply]

  10. 10

    Lia — April 4, 2013 @ 1:23 pm

    Hi Pam,
    Another of your fabulous combinations that ends up in a beautiful and mouthwatering plate of food.
    DELICIOUS!!
    Cheers,
    Lia.

    [Reply]

  11. 11

    Anne ~ Uni Homemaker — April 4, 2013 @ 3:12 pm

    What a looker! This is a lovely dish Pam.

    [Reply]

  12. 12

    teresa — April 4, 2013 @ 4:34 pm

    i really need to cook with quinoa more, this looks so bright and healthy! yum!

    [Reply]

  13. 13

    Joanne — April 4, 2013 @ 6:09 pm

    Roasted garlic is one of those ingredients that could win me over to any dish! Sounds like a fabulous side dish!

    [Reply]

  14. 14

    Rhonda — April 4, 2013 @ 6:53 pm

    I need to cook more with quinoa, I think my husband might actually like this!

    [Reply]

  15. 15

    Natalie — April 4, 2013 @ 7:00 pm

    I just saved this! I am obsessed with new quinoa recipes! Looks like a good one!

    [Reply]

  16. 16

    Words Of Deliciousness — April 4, 2013 @ 7:40 pm

    It sounds like a great side dish. Great colors and flavors.

    [Reply]

  17. 17

    Greek Chicken Thighs with Lemon, Capers, and Feta | My Best Cookbook — April 4, 2013 @ 11:03 pm

    […] nicely. This recipe is a keeper and I will be making it again – SOON. I  served it with the Quinoa with Roasted Garlic, Spinach, Tomatoes, and Pine Nuts for a healthy and delicious […]

  18. 18

    Angie@Angie's Recipes — April 4, 2013 @ 11:58 pm

    A very healthy and delicious quinoa recipe, pam.

    [Reply]

  19. 19

    grace — April 5, 2013 @ 12:59 pm

    i’m a big fan of roasted garlic, and quinoa is an excellent vehicle for that flavor. very nice dish, pam!

    [Reply]

  20. 20

    Chris — April 6, 2013 @ 4:50 pm

    Quinoa just hasn’t done it for me. Superfood or not, I prefer couscous over quinoa. That being said, very nice meal that you put together here.

    [Reply]

  21. 21

    Ed — April 9, 2013 @ 4:25 am

    You had me at roasted garlic, but this dish looks delish!

    [Reply]

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