Roasted Garlic Spinach Quinoa Bowl (Printable)

Fluffy quinoa topped with roasted garlic, wilted spinach, and tangy lemon yogurt for a nourishing bowl.

# What You’ll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Roasted Garlic

04 - 1 whole head garlic
05 - 1 tablespoon olive oil
06 - Pinch of salt

→ Vegetables

07 - 6 cups fresh spinach, washed
08 - 1 tablespoon olive oil
09 - 1 small red onion, thinly sliced
10 - 1 cup cherry tomatoes, halved

→ Lemon Yogurt Sauce

11 - 1 cup plain Greek yogurt
12 - Zest of 1 lemon
13 - 2 tablespoons lemon juice
14 - 1 tablespoon olive oil
15 - 1 small garlic clove, finely grated
16 - 1/4 teaspoon salt
17 - 1/4 teaspoon ground black pepper

→ Garnish

18 - 2 tablespoons toasted pumpkin seeds (pepitas)
19 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 400°F. Slice top off garlic head to expose cloves. Drizzle with 1 tablespoon olive oil and pinch of salt. Wrap in foil and roast for 30 minutes until soft and golden. Let cool slightly, then squeeze out roasted cloves and mash with fork.
02 - Combine quinoa, water, and 1/2 teaspoon salt in saucepan. Bring to boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with fork.
03 - Heat 1 tablespoon olive oil in large skillet over medium heat. Add sliced red onion and sauté 2–3 minutes until softened. Add spinach and sauté until just wilted, about 2 minutes. Stir in mashed roasted garlic and cherry tomatoes. Cook 1–2 minutes more. Season to taste with salt and pepper.
04 - Whisk together Greek yogurt, lemon zest, lemon juice, olive oil, grated garlic, salt, and pepper in small bowl until smooth and well combined.
05 - Divide quinoa among four bowls. Top with roasted garlic spinach mixture. Drizzle with lemon yogurt sauce. Garnish with toasted pumpkin seeds and chopped parsley. Serve immediately or pack for meal prep.

# Expert Advice:

01 -
  • The roasted garlic transforms into something sweet and spreadable, almost like a savory jam that melts into every bite
  • Everything comes together in under an hour but tastes like you spent all afternoon thinking about it
  • Its one of those rare meals that actually tastes better the next day, making it meal prep gold
02 -
  • I once skipped rinsing the quinoa because I was in a rush and the bitter aftertaste ruined the entire bowl, rinse it well
  • The roasted garlic can be made up to three days ahead and kept in the fridge wrapped in foil
  • Adding the spinach last keeps it bright green instead of that sad army color it turns when overcooked
03 -
  • Double the roasted garlic and use the extra for spreading on toast or mixing into mashed potatoes later in the week
  • Toasting the pumpkin seeds in a dry pan for just two minutes makes them exponentially more flavorful

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