Quinoa with Roasted Garlic, Tomatoes, and Spinach

Johnette recommends you source fresh ingredients for this healthy recipe from the Bradenton Farmers Market! Look for the ingredients marked with an asterisk.
By / Photography By Kathryn Brass-Piper | November 19, 2014


  1. Heat oven to 350°. Cut ¼-inch from top of garlic head.
  2. Wrap in foil and bake for 1 hour. Cool 10 minutes. Squeeze head into small bowl to extract garlic pulp. Discard skins.
  3. Heat oil in medium saucepan over medium heat. Add onions and red pepper and cook 1 minute. Add quinoa and cook, stirring, 2–3 minutes. Add wine, stirring until liquid is absorbed.
  4. Add chicken broth and bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
  5. Remove from heat; stir in garlic pulp, spinach, basil, tomatoes, cheese, vinegar, and salt to taste. Serve immediately.


  • 1 small, whole head of garlic*
  • 1 tablespoon olive oil (can use flavored, like basil)
  • 1 tablespoon finely chopped onions*
  • ¼ teaspoon crushed red pepper
  • ½ cup uncooked red quinoa, rinsed and drained
  • 1 tablespoon dry white wine
  • 1 cup chicken broth
  • 1 cup baby spinach leaves*
  • 2 tablespoons chopped fresh basil*
  • ½ cup grape tomatoes*, halved
  • 2 tablespoons freshly grated Parmesan cheese*
  • 1–2 dashes balsamic vinegar*
  • ¼ teaspoon freshly ground sea salt
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