Pre-heat oven to 400F degrees. Peel the garlic and lay on foil. Saturate garlic with 1 tbsp olive oil and close the foil wrap like a pocket. Place garlic foil in oven, open side up and roast for 40-45 mins.

Now move on to the caramelization of the onion. Heat a small saucepan with remaining 1 tbsp oil. Peel and slice the onion, however thickness you like. Add sliced onion and sugar to the pan when oil is hot, turn burner to medium and let the onion caramelize, stirring every 5-10 minutes for 35-40 minutes. About 5-8 minutes prior to done, add in shiitake mushrooms, still and allow it to sauté with the onions. The onions should look soft and have a medium brown color.

While the onions caramelize and garlic roast on their own, cook the quinoa according to package instructions.

Have another pot going to cook the orecchiette. Follow package instructions. Strain orecchiette and add in fresh spinach and a drizzle with oil. Gently stir. The heat from the pasta will soften the spinach without overcooking it.

In a small glass, whisk remaining oil, roasted garlic, salt and pepper to combine.

Pour orecchiette in a large bowl. Add in garlic oil, caramelized onion, mushrooms and quinoa. Stir to combine.

If you choose, top with hard boiled eggs, fresh herbs and cheese.