1 head garlic, roasted
2 tsp olive oil
2 red peppers, roasted (Or buy bottled roasted red peppers)
2 cups quinoa
4 cups broth
1 tsp thyme
1 tsp sea salt
½ tsp black pepper
1/8 tsp red pepper (cayenne)
1/8 tsp ground chipotle pepper
4 oz feta cheese
¼ cup toasted pine nuts
1 lb spicy turkey sausage, cooked(optional)
- Preheat oven to 350 degrees. Separate the cloves in one head of garlic. Toss with olive oil, salt, and pepper. Cover with foil and roast for 45 minutes or until garlic is soft. Allow to cool. Once cool enough to handle squeeze garlic from cloves.
- Turn oven on broil. Place red peppers on a prepared pan close to the broiler. Broil until black on all sides. Place in a paper bag and allow to steam for 15 minutes. Peel skin and chop.
- Rinse quinoa for 3-4 minutes. Place in sauce pan with broth and bring to a boil. Add spices, garlic and red pepper. Reduce heat and simmer for 15 minutes or until liquids are absorbed. If you are using turkey sausage, add during the last 5 minutes of cooking. You know you are done cooking quinoa when the water has absorbed.
- Remove from heat. Stir in cheese and pine nuts. Cover and let sit for an additional 5 minutes. Serve.
Notes: This is one of my favorite quinoa recipes. It is important not to forget to rinse when cooking quinoa as this removes the exterior saponin that causes a bitter taste. I have also added chicken to this quinoa recipe in place of the sausage, but I found the results rather bland. Red quinoa works just as well as white quinoa in this recipe.
Short on time? Try starting with bottled roasted red peppers and use 3 cloves of minced garlic in place of the roasted garlic. Add a little olive oil and sauté for a minute or two before you add the quinoa. Toast the quinoa with the garlic and red peppers for a minute or two before you add the broth.
Do you have favorite quinoa recipes? We would love to hear from you!
