Roasted Potatoes with Quinoa

Great as a side for any meat dish.

For my gluten free vegetarian it is filling enough to eat as a meal. 

• 1/4 olive oil
• 1 pound red potatoes, cut into wedges
• 3 cloves garlic peeled
• 3/4 cup Quinoa
• salt and pepper to taste
• 1 T fresh rosemary (or 1 t dried rosemary) optional
• 1/2 cup green onions
• grated cheddar cheese (optional)

Preheat oven to 400 degrees F.  Grease a casserole or roasting pan.

Put the potatoes and garlic in large pot of salted water and heat on high.  When the water begins to boil, add the Quinoa. 

Continue to boil for 5 minutes. 

Drain the Quinoa, garlic and potatoes in a strainer, but leave them a little wet.

Spread in the prepared pan, sprinkle with salt and pepper, drizzle with olive oil and stir in the rosemary.

Roast for 15 minutes.

Stir and roast for an additional 15 minutes, until the potatoes are tender.  Roast longer for a crisper potato.

Toss with the green onions and add more salt if needed.

Optional - for the extra finish, top with grated cheddar cheese and return to the oven until melted, another 5 minutes or so.  Still need more, spread a little sour cream over the top before serving.