It has been a gloomy and stressful week. I found myself making one of my comfort foods, quinoa and made “fried rice”. With all that stress, I wanted to be good to my heart, so I decided to add garlic; plenty of them. But rather than the typical minced garlic, I settled to roast the garlic cloves whole in olive oil. I added rosemary to make it more flavorful.
Rosemary and garlic are great combination to any dishes either chicken, beef, pork, vegetables or rice. The result is always savory. A serving of this quinoa “fried rice” gives you 6 grams of protein which is higher than a piece of toast or a bagel. It’s also comforting to know that garlic is good for you. It aids condition related to heart and blood system such as heart disease, high blood pressure, high cholesterol, and hardening of the arteries. That’s the primary and one of the reasons why I love garlic. The other? Its aroma. It’s intoxicating! There is something about its fragrant that makes me happy. 😀 My husband would always come down to find out what I was cooking when he hears the sizzling, stirring of the spatula, and the aroma from the garlic. He would always say, “Mm…smells good! What are you making’?” 🙂
The garlic infused the oil while roasting, so you can really smell the garlic in the oil even after removing them. Adding the rosemary and seasoning makes this sophisticated looking dish very tasty and flavorful. This dish is quite easy to make. Just roast the garlic and make the fried rice and you have an elegant side dish to serve for your family. How’s that for easy!
Anyway, I feel really sad for my dear friend, Shanna. Her mother passed away the other day. My mother is still alive and I would be quite devastated if I lose her. Mothers are irreplaceable. They hold a special place in our hearts. She mentioned that there is something comforting being one with the kitchen and I agree with her. More often, I find myself in the kitchen baking something whenever I feel sad or not having a good day. Well, she made Light Sweet Potato Streusel Buns and oh… my… goodness! They look so “incredibly” moist and delicious!! It makes your mouth water just looking at them. As soon as I get permission from her, I would share it with you, but in the meantime click here to get the recipe. You are welcome. 🙂
Back to the roasted garlic quinoa, let’s get cooking.
- 17 peeled garlic cloves
- 2 cups cooked quinoa (see notes)
- 2 tablespoons chopped fresh rosemary, divided
- salt and pepper to taste
- 1 tablespoon Weber roasted and garlic and herbs seasoning
- 1/4 cup extra virgin olive oil (see notes)
- Gather your ingredients then read the notes before making this dish.
- Heat a small saucepan over low heat and add the oil when hot.
- Add the garlic and roast until lightly brown. (See notes)
- Remove from the oil and set aside.
- Heat a skillet over medium heat.
- Add 1-2 tablespoons of the infused oil when hot. (See notes)
- Add the roasted garlic and 1 tablespoon rosemary. Stir and cook until fragrant (about 5-10 seconds)
- Add the cooked quinoa and stir to combine.
- Add the remaining rosemary. Season with salt, pepper, and the garlic and herb seasoning
- Stir until well-combined. Cook until just heated through.
- Serve warm.
You can also add it to your favorite sandwich with saffron cream cheese spread (recipe coming soon).
- You can roast the garlic this way or you can roast it in the oven. Just peel the garlic, place them in a baking dish and drizzle with olive oil. Roast in a 400 degree heat until desired brownness.
- You can use a combination of red and white quinoa or one or the other. Your choice.
- I used 1/4 cup of oil and very carefully tilted the pan to submerge the garlic for even cooking. You don’t have to do this. But if you do, do it at your own risk. Please be very careful. You don’t want to set the house on fire.
- If your family don’t like to eat garlic cloves, you can chop them.
- You can use 1 or 2 tablespoons of the infused oil to make the fried rice as desired. You can save the remaining infused oil and use it for making stir-fry or adding it to your salad dressing. You can also use it to fry some plantains. Since extra virgin olive oil burns faster compared to vegetable oil, I added just a little bit of vegetable oil. I also added chopped rosemary, salt and slices of fresh garlic for more flavor. You have savory plantains.
Be good to your heart and eat more garlic. ❤ What’s not to like? Your body will thank you. 🙂
That is all for now. If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes. Please link back to source if you plan to use or share any of my recipes. Thank you. Until next time. Happy cooking. 🙂
11 thoughts on “Roasted Garlic and Herb Quinoa “Fried Rice””
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This quinoa dish sounds wonderful, Anna. And so healthy, too. After the week you had, I bet it hit the spot. Just this evening I used garlic-infused oil to start off my dinner and future post. It’s a method Mom always used and is a good way to get garlic flavor without having chunks of garlic in the dish. I’m, also, a big fan of rosemary. Love how it’s scent can fill a kitchen.
Hello, John! Thank you so much for the compliment. Yes, it did hit the spot. I was a happy camper, especially because it was so flavorful. Infused garlic, yes, I love it! Your mother and my mother will get along quite well. They seemed to have a lot in common. They have such talent in the kitchen. Great cooks think alike. 🙂 My mother would pound the garlic and sometimes minced to extract more flavor when roasting in the oil. We didn’t have an oven then, so I learned roasting the garlic in oven when we migrated here. It makes one wonder how she should come up such techniques, but she knows so much; from butchering a live chicken to cutting it the way the professional chefs do, to peeling boiled eggs flawlessly every time with ease etc. She is amazing. I bet your mother is as well. I thought I try the garlic cloves whole because I wanted to preserve the spiciness in them. They are good for the heart. 🙂 Yes, for people who do not like chunks of garlic in their dish, infusing it’s the way to go. Have fun in the kitchen, John. Thanks for stopping by. It’s greatly appreciated. Have a fabulous week. 🙂
I’ll tell you something else your Mother did very well. She raised one heckuva daughter. 🙂
Aww.. I am humbled by such gracious compliment, John. Thank you. You are always kind and generous with your words. I must say your mother did very well as well. She raised a kind and generous son who inherent her great talent in the kitchen. She must be very proud. Oh, that reminds me…John, thank you soooo much for the Harrisa Chicken recipe. Oh my! My hubby and I loved it!!!! I took a picture of it too. I’m going to share the picture on one of my posts and provide a link to yours for the recipe. Thank you for sharing such delicious recipe, John. Have a fabulous Monday! 🙂
I have been meaning to cook quinoa for a long time, but I’ve been procrastinating as usual. This recipe here is what I want to start with. I have bookmarked it, Anna. I am really curious about the taste, but I have to try to know how it tastes right? thanks for sharing!
HI, Liz! It’s my pleasure. I’m glad you stopped by. Yes, this is very easy to prepare and very delicious as long as you don’t omit any of the ingredients. Best wishes to you. 🙂
Anna, I feel like this recipe was made for our family! We love quinoa, especially pan-fried, and OH how we adore rosemary and garlic. The more, the better. I can’t wait to try this recipe. Your photos are so beautiful and your descriptions of the ingredients whet my appetite. Thank you for your beautiful tribute and kind words; truly. Warmest wishes to you and your sweet family! – Shanna xx
Hi, Shanna! I’m glad you approved. Yes, garlic and rosemary, the best combination of all. I love it! Thanks for the lovely compliments. The pleasure is mine, Shanna. People need to know about your super delicious looking streusel buns. 🙂 I hope you are doing well. Have a great week. Thanks for stopping by. Best wished to you and your lovely family. 🙂