Roasted Quinoa with Potatoes and Cheese

The Meal Makeover Moms adapted a recipe from Mark Bittman’s book “How to Cook Everything Vegetarian” and I adapted a little more…

Serves 1

1 russet potato, cut into 8ths
1 large clove garlic, peeled and quartered
1/4 cup quinoa
freshly grown black pepper
2 teaspoons olive oil
1 green onion, sliced
1/3 red or green bell pepper, cored, seeded & chopped
red pepper flakes or cayenne to taste
1/4 cup grated Swiss or cheddar cheese
minced parsley for garnish
sour cream or horseradish sauce, optional
hot sauce, optional

Preheat the oven to 400 degrees F.  Film a mini sheet pan with olive oil.

Put the quinoa, potato wedges, and garlic in a small sauce pan with water to cover, salt it, and turn the heat to high.  Once the water boils, adjust the heat so the water continues to boil assertively (without boiling over!) and cook, stirring once or twice, for about 5 minutes.  The quinoa should start to swell and soften.

Drain the quinoa, garlic and potatoes in a fine mesh strainer, but leave them fairly wet.  Spread them into the baking pan, sprinkle with salt and pepper, drizzle with olive oil.  Roast, undisturbed, for 15 minutes.  Gently toss, scraping up any browned bits from the bottom of the pa, and roast for another 10 minutes or so, until the potatoes are tender on the inside and golden on the outside.

Toss the potatoes and quinoa then top with the green onion, bell pepper and red pepper flakes.  Return to the oven until the bell pepper begins to soften.  Top with the cheese and back for 5-8 more minutes.  Sprinkle with parsley and any other toppings of your choice, and serve.

Published in: on June 25, 2015 at 6:54 pm  Leave a Comment  

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