- 1 whole head of garlic
- 2 tsp coconut oil (or olive oil if that’s all you have)
- 1 cup dried quinoa (preferrably soaked over night)
- 2 cups water
- 1 tbsp butter
- 2 tbsp feta cheese
- 1 tbsp dried dill
- 1 roma tomato, diced
- pinch sea salt
- 2-3 cups broccoli florets
Cut the top off the head of garlic and place it in a small oven-safe dish. Put the coconut oil on top so it will melt through. Cook at 400 degrees for 15-20 minutes until it’s slightly brown and soft.
While that’s cooking, put the quinoa in a small sauce pan and bring to a boil. Once that happens, turn it down to simmer/warm and let it cook for another 20 minutes or so.
After these are cooked, put the warm quinoa in a mixing bowl and add the butter. Stir it around a bit. Turn the roasted garlic upside down and squeeze all of the soft cloves into the bowl. Pour the excess garlic oil in with everything too. Crumble and add the feta, dill, tomato and salt and mix well.
Steam the broccoli, and serve the quinoa in bowls with the florets on top.
