Chicken and Quinoa (02.10.14)

Posted at 10:16 AM, Feb 10, 2014
and last updated 2014-02-10 14:11:28-05
  • 1 whole garlic head
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped shallots
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup cooked quinoa, rinsed and drained
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 lb. chicken, cooked, cut into bite size pieces
  • 1/2 cup baby spinach leaves
  • 1 small tomato, diced
  • 2 tablespoons fresh Parmesan cheese, grated
  • Salt and Pepper, to taste

Preheat oven to 350°.

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.

Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa and broth to pan; cook 2 minutes, stirring constantly. Bring to a boil.

Stir in garlic pulp, chicken, spinach, tomato, cheese, salt and pepper. Serve immediately.