Roasted Garlic and Red Pepper Quinoa

To go along with the chicken we had last night, I made quinoa! yummm…originally from this site.

Roasted Garlic, Red Pepper and Mushroom Quinoa

makes about 2 cups—serves about 6 people

1 head garlic
1/2 onion, chopped
1 cup of quinoa
2 tablespoons olive oil
1/2 cup chopped red pepper
1/2 cup chopped mushrooms
salt & pepper to taste

Preheat oven to 400 degrees. Chop the top off the garlic and peel away the loose outside paper. Drizzle olive oil on cloves, wrap in foil, and roast for 20-30 minutes, or until golden. Let cool.
(okay, I didn’t actually do this part. I was kinda busy. So I just sauteed five big cloves of garlic in with the onion)

Cook quinoa according to directions on package. (I added a couple of sprigs of rosemary and some salt).

While quinoa is cooking, heat a skillet on medium heat and add olive oil. Sautee the onions for a couple of minutes, then add garlic. When the onions are getting to be translucent, add red pepper and mushrooms and saute until soft, about 6-8 minutes. (optional: when the vegetables are done cooking, add some cooking sherry or white wine and let it simmer in there for a bit, until it’s reduced a little bit.)

When quinoa is done, fluff with a fork and add peppers and mushrooms. Squeeze the entire head of garlic cloves into the quinoa, mashing some with a fork and leaving others whole. Season with salt and pepper and mix well.