vegetarian | gluten free | egg free | soy free | nut free

45 minutes or less

What You’ll Need:

¾ c dry quinoa

3 cloves garlic, peeled & sliced thin

1 large sweet potato, diced into small cubes

1 large white, red or blue potato, diced into small cubes

1 tsp sea salt

2 Tbsp Olive oil

1/2 bunch green onions, chopped

1 sweet bell pepper, diced

4 ounces cheddar cheese, shredded

Preheat oven to 400*

Combine quinoa with 1 ½ c filtered water & a sprinkle of sea salt. Cook on the stovetop, or in a rice cooker, until water is absorbed (about 15 minutes).

While quinoa cooks, toss garlic & potatoes in olive oil & salt. Spread evenly in a baking dish, and roast for 30-40 minutes, or until potatoes are tender. (the smaller you dice these, the faster they will roast!)

Transfer cooked quinoa to a large mixing bowl. Add roasted veggies, toss to coat.

Spread mixture evenly in a baking dish. Top with chopped onions, bell pepper & cheese.

Return to the oven and bake for an additional 5 minutes, or until cheese is melted.

Serves 3