Roasted Garlic Quinoa

Man, summer weeks just fly by don’t they? Weddings, trips to the cabin, family obligations, happy hours and long nights on patios make the weeks fly by. This week was no exception, and I swear it was gone just as quickly as it started. We didn’t get any down time this week, so we are heading into the weekend already tired.

A few weeks back I went to Nicole’s house and we made a few pizzas. When I walked into her house I almost started drooling. She was roasting red peppers and garlic as toppings. I had forgotten how good roasted red peppers and roasted garlic is, like 10 times better than unroasted peppers and unroasted garlic. Since that day, I have been taking the extra time and effort to ensure I have them on hand. I’ve been putting the peppers and garlic on everything from sandwiches to salmon to quesadillas.

For this particular recipe I used 6 cloves of roasted garlic that I chopped up and stirred into my quinoa. If you go the extra step, you won’t be disappointed, but please note that it’s not required to make the dish drool worthy. You see, I’ve been on a quinoa kick lately. No idea what has gotten into me. I top my salads with it, put my chicken on it, and even put some on my oatmeal for added protein in the mornings.

I made this particular dish for the Ultimate Man competition my family held last weekend. {I mentioned it in this post and posted pictures from it in this post in case you missed it.} I’m happy to report that the quinoa was a hit, though I think Becky and I ate most of it, we might see eye to eye on quinoa more than most! Sadly, my step dad was unsuccessful in defending his title as the ultimate man. Congratulations to his cousin Tony, let’s hope he enjoys the green jacket!

My favorite thing about quinoa is that it takes 20 minutes to cook. There’s really no reason not to give it a try dear readers. This quinoa can be made the day before you want to serve it up, but the apples get a little squishy after two days.



Yield: 6-8 servings

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes


1 cup red quinoa
1 cup plain quinoa
1 granny smith apple, diced
1 cucumber, diced
6 cloves of roasted garlic, minced
1 cup toasted cashews
3 green onions, minced
1 red pepper, minced
3 jalapenos, minced
1/2 cup craisins

Juice of one lemon
1 tablespoon honey
1 squirt of Sriracha sauce


Preheat oven to 400 degrees, in a small ramekin drizzle a little bit of olive oil. Peel 6 cloves of garlic off the head and slice the largest end off each of them. Coat in the olive oil and cover the ramekin with tin foil. Place in the oven for about 45 minutes. Set aside.

While the garlic is in the oven, cook your quinoa per the package instructions. I measured 2 cups of quinoa and 4 cups of water and brought them to a boil on medium high heat. Then I turned the heat down to low, gave it a stir and covered it. 10 minutes later, fluff with a fork and set aside.

In a medium sized saucepan, place your cashews on medium low heat for about 10 minutes until they release their oils and start to smell extra nutty. Remove from heat and set aside.

Chop the remainder of your ingredients and place in a large mixing bowl. Add the quinoa and cashews once they are cool and stir to combine. When the garlic is done, squeeze the insides out of the garlic, minced and stir into the quinoa.

Serve chilled.


*If you do not want to roast your garlic, mince 3 raw cloves and stir into the quinoa.


2 Responses to “Roasted Garlic Quinoa”

  1. #
    Jen — July 19, 2021 at 3:04 pm

    love the bowls - so pretty and colorful (and the quinoa sounds good too!)

  2. #
    Lukas — July 24, 2021 at 8:51 pm

    Yum! Wish mom would share her quinoa with me #quinoahog

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