Roasted Quinoa with Potatoes and Cheese

This is such an interesting dish, and is to die for! The roasted quinoa adds a crunchy, protein packed punch. Substitute the recipe for half sweet potatoes to up the nutritional value.

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What You'll Need:

olive oil

1 lb small waxy potatoes, like fingerling, purple or new red (try substituting with half sweet potatoes!), diced
1 tsp sea salt
4 cloves garlic, peeled

3/4 c quinoa

1/2 c green onion or chives, chopped
1 sweet bell pepper, chopped

6 ounces cheese, any variety, shredded off the block

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Preheat the oven to 400*
Grease an 8x10 inch pan with olive oil.

Cover potatoes and garlic with water in a large stock pot. Add salt, bring to a boil. When the water begins to boil, gradually stir in the quinoa. Keep heat on high, cooking for 5 additional minutes.

Meanwhile, chop onions and peppers. 

Drain using a FINE strainer--a pasta strainer doesn't work here, you will lose your quinoa! 

Spread evenly in your greased baking dish. Roast for 15 minutes uncovered. Remove and toss, scraping up any brown bits from the bottom of the pan. Return to the oven for 10 additional minutes. 

Top with onions/peppers and cheese. Bake uncovered for 5-8 minutes, or until cheese is ooey-gooey and delicious. 

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Serves 4 as a main, 6 as a side. 

Another one from my go-to cookbook, How to Cook Everything Vegetarian, by Mark Bittman. You need this book.