If you have been around here long at all, you know that I really, really love garlic. I love it raw, roasted and lightly baked. In fact, there are very few dishes that I think wouldn't benefit from the addition of a little garlic. (Ok, maybe not breakfast dishes unless you are like me and often eat salad for breakfast.)
So, as I was reading Thrive Foods (which is a must have cookbook and nutrition guide) and saw a simple recipe for roasted garlic quinoa, I began to feel a little giddy inside.
I've roasted garlic to make with quinoa before, but never in a ultra healthy simple way that is just perfect for week night cooking.
Now don't let the time it takes you to roast garlic throw you off. You've heard me say how I always cook quinoa, black beans and garbanzos in bulk once a week. Now I'm adding roasting garlic to my task list. It is a perfect addition to not only quinoa dishes, but its also great in home made salad dressings, in hummus, on pizzas…. I could go on and on.
And, one benefit of roasted garlic is that the taste mellows a bit and isn't as prone to making you taste it for hours.
Now, this is a simple dish. Very simple in fact – especially for me. (Though I did add in a little onion and pepper from the original). So, if you are in the mood for something a bit more exciting, this is a great place to experiment. Add in some black beans, cilantro and avocado. Or, how about chick peas and a little curry powder. Have fun!
- Preheat oven to 400 degrees. Peel the top of the garlic clove. Place in aluminum foil and drizzle with a teaspoon of coconut oil. (You can actually skip the oil – it still roasts just fine.) Close the foil and bake for 30 minutes. Remove from oven and open to allow steam to escape. Allow to cool until manageable.
- Squeeze garlic from the cloves and place in a small bowl. Add remaining coconut oil, lemon juice, sea salt, black pepper and thyme.
- Place cooked quinoa, red onion and red pepper in a medium saucepan over low heat. Add garlic sauce and cook until warm, about 5 minutes.