Purple Potato and Quinoa Bake

This is great as a side to bean dishes or eggs, but it’s also fantastic on its own, as a potatoes au gratin substitute.

1 lb purple potatoes, cut into wedges
3-4 cloves garlic, sliced
3/4 cup quinoa
olive or coconut oil
1/2 cup scallion, chopped
1 red pepper, chopped
dash or two red pepper flakes
1/2 small bunch chopped fresh parsley
6 oz. cheddar or monterey jack

Preheat oven to 400 degrees; drizzle oil onto an 8 x 10 roasted pan to coat bottom.

Place potato wedges and garlic in a pot with salt and water to cover potatoes. Bring to a boil and stir in quinoa - cook boiling for 5 minutes, then drain quinoa, potatoes and garlic and spread into prepared pan. Drizzle with olive oil, salt and pepper to taste. 

Roast for 15 minutes, toss, roast for 10 more minutes.

Add scallion, chopped red pepper, hot pepper flakes and toss. Sprinkle with cheese and roast until melted. Garnish with parsley before serving.