Quinoa with Roasted Garlic, Tomatoes and Spinach

Ingredients:

• 1 tablespoon olive oil
• Whole head garlic 
  
• 1 tablespoon finely chopped shallots
• 1/4 teaspoon crushed red pepper
• 1/2 cup uncooked quinoa, rinsed and drained
• 1 tablespoon dry white wine

• 1 cup vegetable broth low salt 
• 1/2 cup baby spinach leaves
• 1/3 cup chopped seeded tomato (1 small)
• 1 tablespoon shaved fresh Parmesan cheese
• 1/4 teaspoon salt

Preparation

1. Preheat oven to 350°.

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° 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.

Compliments: Mary Ellen Smith,