Roasted Potatoes with Sun-Dried Tomato Quinoa
These Roasted Potatoes with Sun-Dried Tomato Quinoa is packed with flavor - fresh herbs, crispy potatoes and tasty quinoa!
Equipment
Ingredients
FOR THE ROASTED POTATOES
- 1 1/2 pounds yellow potatoes quartered
- 2 tablespoons olive oil plus more for serving
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 1/2 teaspoon salt
- fresh basil & parsley for serving
FOR THE SUN-DRIED TOMATO QUINOA
- 1 tablespoon oil from sun-dried tomato jar
- 4 cloves garlic diced
- 1 shallot diced
- red pepper flakes to taste, optional
- 1 cup quinoa dry - I used white quinoa
- 2 cups broth I used vegan chicken broth
- 2 tablespoons sun-dried tomatoes roughly chopped
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 425 degrees. Add the diced potatoes to a stock pot and cover with water. Bring to a boil, lower heat and simmer for 10 minutes. Drain and add to a baking sheet. Add the olive oil, garlic powder, smoked paprika, oregano, pepper and salt to the potatoes & toss to coat evenly. Place in the oven and bake for 20 minutes. Flip and cook for another 10 minutes. Remove from the oven and check that the potatoes are cooked through.
- Meanwhile, heat the sun-dried tomato oil in a skillet over medium heat. Add the garlic, shallot & red pepper flakes and cook for 2-3 minutes, or until tender. Rinse the quinoa and add to the skillet. Toast for another 2-3 minutes, stirring frequently. Pour in the broth, sun-dried tomatoes & oregano and bring to a boil. Cover and lower heat to simmer. Cook for 15 minutes, or until the liquid is absorbed and quinoa is cooked through. Fluff the quinoa and adjust seasonings as needed.
- To serve, add the quinoa to a platter or large bowl. Top with the potatoes, a drizzle of olive oil, fresh parsley and basil. Serve hot or at room temperature.
Video
Nutrition
Calories: 274kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g