This is from Mark Bittman’s book, How to Cook Everything Vegetarian, and I flagged it as soon as I saw it. I’m in love with quinoa and always looking for a new recipe to try. This was a very different one. The quinoa isn’t cooked completely, so it gives this dish some crunch. Though now I’m looking at the recipe again and maybe I should have cooked the quinoa first? Oh well – either way, it was pretty tasty. I used cilantro instead of parsley because I like it’s flavor. I also used the last of our purple potatoes from our CSA.
If you like Mark Bittman, check out his blog, Bitten. (I didn’t know about it until just now – I’ll surely be spending some time on it now!)
Roasted quinoa with potatoes and cheese
From Mark Bittman’s book, How to Cook Everything Vegetarian
1/4 cup olive oil
1 lb small waxy potatoes, like fingerling, new red, or Peruvian purple (preferred, for aesthetics), peeled if you like, and cute lengthwise into wedges
3-4 cloves of garlic, peeled
3/4 cup of quinoa
freshly ground black pepper
1/2 cup scallion, sliced
1 medium red bell pepper, cored, seeded, and chopped
1-2 tbsp minced fresh chile (like jalapeno or Thai) or add hot red pepper flakes or cayenne to taste
6 oz cheese, preferably smoked like gouda, cheddar, or mozzarella, grated (about 1 1/2 cups)
1/4 cup minced parsley for garnish
1. Preheat the oven to 400. Grease an 8 x 10 inch roasting pan with a tbsp or so of the olive oil.
2. Put the potato wedges and garlic into a large pot with water to cover, salt it, and turn the heat to high. When the water begins to boil, stir in the quinoa. Adjust the heat so that the water boils assertively and cook, stirring once or twice, for about 5 minutes.
3. Drain the quinoa, garlic, and potatoes in a strainer, but leave them fairly wet. Spread them into the prepared pan, sprinkle with salt and pepper, drizzle with the remaining olive oil, and gently toss with a spatula. Spread them out again. Roast, undisturbed, for 15 minutes. Gently toss again, scraping up any browned bits from the bottom of the pan, and return the pan to the oven for another 10 minutes or so, until the potatoes are tender on the inside and golden on the outside.
4. Add the scallion, bell pepper, and chile and toss everything one last time. Taste and adjust the seasoning, keeping in mind that the cheese will add some saltiness. Spread the cheese over all and return to the oven for another 5-8 minutes, until the cheese is melted and bubbling. Sprinkle with parsley and serve.