½ of a head of garlic, roasted*
1 cup quinoa
1 ½ cups water or vegetable stock
1 tablespoon olive oil
1 cup roasted red peppers, from a jar, chopped
½ cup yellow onion, chopped
¼ cup fresh basil, chopped
salt and pepper to taste
Wash the quinoa in cold water and drain. Heat oil in a 2 quart stockpot. Sauté onion until soft and caramelized, about 7 minutes. Add water or stock and bring to a boil. Add quinoa. Cover, reduce heat and simmer for 12 minutes. Turn off the heat. Add the roasted garlic, red peppers, basil, salt and pepper. Mix well. Serve warm or at room temperature.
1 head garlic
2 tablespoons olive oil
Slice the top off the head of the garlic. Drizzle olive oil over the top of the garlic. Wrap tightly in aluminum foil (you may want to put the foil around the garlic, drizzle the oil and then close the foil to get the oil all around the garlic and not create a mess). Preheat the oven to 425 degrees. Roast garlic until soft about 30 minutes. The cloves should slide out of the peel and mash easily when done.