Ingredients

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Nutritional Information

Amount per serving Calories: 130

Fat: 5g

Saturated fat: 0.7g

Monounsaturated fat: 3.1g

Polyunsaturated fat: 1g

Protein: 4.1g

Carbohydrate: 16.6g

Fiber: 1.8g

Cholesterol: 1mg

Iron: 1.7mg

Sodium: 305mg

Calcium: 49mg

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Ingredients

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.1 whole garlic head

1 tablespoon olive oil

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 fat-free, less-sodium chicken broth

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.