Roasted Garlic, Red Pepper and Mushroom Quinoa.
You can wipe that smirk off your face.
And pick your jaw up off the floor.
No butter. No bacon. No chocolate.
This can’t be fun.
Or can it?
See, I think something is really funny. I can post 5 healthy recipes a week, then post one that is over the top; complete with 3 sticks of butter and a picture that makes your pants button pop. And because of that, this is one indulgent blog.
But the fact is… we eat a bunch of healthy stuff in this house. Sure, sometimes it tastes disgusting. Um… broccoli? Gag me.
But other times it tastes amazing. Sort of like this quinoa dish.
Roasting garlic is one of my favorite things to do. I often send Mr. How Sweet to the store, and he buys garlic in bulk. In case you are curious, garlic in bulk tends to mean 15 heads at once. What is one to do? Roast it of course. All of it. At once. It’s sweet. It’s salty. It’s buttery.
It completes me.
So yes, when I tell you that quinoa, mushrooms, peppers and garlic can be delicious, listen. I would never lead you astray.
Roasted Garlic, Red Pepper and Mushroom Quinoa
- 1 head garlic
- 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.
- Cook quinoa according to directions on package. While quinoa is cooking, heat a skillet on medium heat and add olive oil. Add red pepper and mushrooms and saute until soft, about 6-8 minutes. 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.
Did you make this recipe?
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I appreciate you so much!
But I might lead you astray tomorrow. From your diet that is.
123 Comments on “Roasted Garlic, Red Pepper and Mushroom Quinoa.”
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Tried your recipe – thanks for detailed instruction on roasting garlic – and LOVE it. So healthy and delis! Thanks so much!
We tried this tonight with high hopes given the yummy ingredients. However, it tasted very bland, even with the roasted garlic and added salt/pepper. Won’t be making it again, unfortunately!
People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt.^;
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I guess when you say “400 degrees”, you’re an American, and talking that sweet old-fashioned Fahrenheit scale? So for the rest of the world, it’s…200’C (or gas mark 6, if you have a gas oven).
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I’ve made this twice this week, sans the mushrooms as I had none and then forgot to buy some, and it was wonderful! Very tasty, even though I used only a tiny amount of olive oil when frying the capsicum, of which I used double to compensate for the mushrooms. A handful of cherry tomatoes and cucumber slices added some crunch. Yum!
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