- 1 head garlic, roasted
- ½ white onion, diced
- 1 tbsp olive oil
- 2 medium butter potatoes, diced small
- 2 cups vegetable stock
- 2 cups fresh spinach
- 2 cups cooked quinoa
- 1 tbsp Adobo seasoning
- 1/ tsp pepper
1. Start by roasting your garlic. Slice the tops off of the whole, unpeeled head. Lightly cover the exposed areas with olive oil, wrap it in foil, and pop it in a 400 degree oven for about 45 minutes. It should look caramelized when you take it out and be very soft. Set it aside to cool.
2. Heat the tbsp of olive oil in a stock pot or Dutch oven over medium heat. Add the onion and saute until just translucent, about 3-4 minutes.
3. Add the vegetable stock in bring it to a simmer. As always if, you use broth and not stock you will end up with MUCH saltier soup. You may want to pull back on the adobo if you go the broth route.
4. Add your roasted garlic by squeezing it out of the skin and into the pot. If the big chunks aren't your thing, you can press them with the back of a spoon to help them break down.
5. Add the potatoes and simmer until almost cooked through, about 10-15 minutes depending on the size of your chunks.
6. Stir in the fresh spinach (in batches, if needed) and let it wilt. Once wilted, add your quinoa, Adobo, and pepper. Adjust seasonings to taste. If you don't have Adobo seasoning - get some. It will be in the international or Hispanic section of your grocery store. And an alternative to that - it's pretty much salt, garlic powder, oregano, and a little tumeric. Play with those seasonings until you get something you like.
Original post here.