Sometimes the best meals come out using leftovers in the fridge. We had slim pickings in the fridge today, so I asked Marcus to make us something with them. He is so much better at that than I am. He came up with this Quinoa with Roasted Garlic and Potatoes. Before he started the recipe, I made sure to tell him to measure everything so I could share it with you all. It came out delicious. The roasted garlic adds such great flavor. If you like this recipe you may also like some of his other recipes. The most popular ones are, sweet potato chili, peanut noodle stir fry and 3 bean soup.
This dish was so flavorful. The roasted garlic and potatoes were like buttery bites of heaven in the middle of the quinoa and chickpeas. This Quinoa with Roasted Garlic and Potatoes is vegan and gluten free.
Quinoa with Roasted Garlic and Potatoes
Quinoa with Roasted Garlic and Potatoes
Roasting the garlic and potatoes adds such great flavor!
Ingredients
Instructions
- Preheat oven to 425.
- Put the garlic, potatoes, onions, and oil in a large glass baking dish and roast potatoes for 40-50 minutes taking time to stir the mixture at least once.
- While that is cooking, add the water and quinoa to a saucepan . Bring to a boil, then cover, turn down heat and simmer until all the water is absorbed. (About 10 minutes)
- Take the roasted veggies out of the oven after they are done, and mix every thing together salting to taste.
- Garnish with green onions and serve.
Recipe Notes
If we had them, we would have added green peas to this as well. The flavors would have went very well together. If you decide to add green peas, just mix them in at the end. This should last at least 5 days in the fridge. Enjoy!
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