Spinach and Roasted Garlic Tart |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Based on a recipe from Bob Greene’s book, The Best Life Diet Cookbook. He says, “This eggless, frittata-like dish makes a filling, savory breakfast. It is delicious just out of the oven, reheated, or served at room temperature.” I freeze this and take to work for lunch sides or snacks - it's fantastic! To roast garlic: separate a head of garlic into cloves leaving the papery skin intact; lightly and evenly coat the cloves with cooking spray and place on a sheet pan; roast in preheated 375°F oven until soft to the touch, about 20 minutes; cool; peel off papery skin and use immediately or store tightly covered in the ‘fridge for 5 days. Ingredients:
1 cup quinoa, raw and rinsed |
1 lb silken tofu |
3 garlic cloves, roasted |
2 tablespoons olive oil |
2 cups fresh spinach, coarsely chopped |
2 tablespoons fresh herbs, such as sage, rosemary, thyme, and oregano, finely chopped |
1/2 teaspoon salt |
black pepper, to taste |
vegetable oil cooking spray |
Directions:
1. Preheat oven to 350°F.
2. Add quinoa to medium pot and cover with water. Bring to a boil and cook for 5 minutes. Drain and remove to large bowl.
3. In a food processor, process the tofu, roasted garlic, and oil until completely smooth, about 2 minutes.
4. Add tofu mixture to the quinoa and stir in the spinach, herbs, salt and pepper.
5. Prepare a 9-inch pie pan by coating with cooking spray. Pour in the quinoa mixture and place in oven for 30 minutes.
6. Serve.
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