Quinoa with Roasted Garlic, Tomatoes, and Spinach

Ingredients

• 1 tablespoon shaved fresh Parmesan cheese
• 1 tablespoon dry white wine
• 1 tablespoon finely chopped shallots
• ½ cup uncooked quinoa, rinsed and drained
• 1 cup fat-free, less-sodium chicken broth
• 1 whole garlic head
• 1 tablespoon olive oil
• + 26 more ingredients
• • 1 tablespoon finely chopped shallots
  • ¼ teaspoon crushed red pepper
  • ½ cup uncooked quinoa, rinsed and drained
  • 1 tablespoon dry white wine
  • ¼ teaspoon salt
  • ¹/₃ cup chopped seeded tomato (1 small)
  • 1 tablespoon dry white wine
  • 1 cup fat-free, less-sodium chicken broth
  • ½ cup baby spinach leaves
  • ½ cup baby spinach leaves
  • 1 cup fat-free, less-sodium chicken broth
  • ¹/₃ cup chopped seeded tomato (1 small)
  • 1 tablespoon shaved fresh Parmesan cheese
  • ¼ teaspoon salt
  • 1 whole garlic head
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped shallots
  • ¼ teaspoon crushed red pepper
  • ½ cup uncooked quinoa, rinsed and drained
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon olive oil
  • 1 tablespoon shaved fresh Parmesan cheese
  • ½ cup baby spinach leaves
  • 1 whole garlic head
  • ¼ teaspoon salt
  • ¹/₃ cup chopped seeded tomato (1 small)

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 pu...

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