Potatoes. 2 cups baby potatoes (red or gold), quartered; 1/2 tsp kosher slat; 1/2 tsp fresh ground black pepper; 1-2 tbs olive oil; Salad. 1 cup uncooked quinoa (we prefer the Tri-color but any will work) juice 1/2 lemon; 1 red or yellow bell pepper, diced; 5 oz cremini or shiitake mushrooms, quartered; 1 tbs olive oil; 1/4 tsp kosher salt; 1/4.. Remove from heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and set aside. Roast the potatoes and chickpeas: On a baking sheet, toss the diced potatoes and chickpeas with olive oil, salt, and pepper. Spread them out in a single layer and roast in the preheated oven for 20-25 minutes, or until the potatoes are golden.

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Instructions. Drizzle potatoes with half of their seasoning, and toss. Roast them on a baking tray lined with parchment for approx 20 to 25 min on 400 degrees F (convect/fan), tossing halfway and adding the remaining half of the potato seasoning halfway. Meanwhile, cook quinoa according to package directions in water or vegetable broth.. Roast them on a baking tray lined with parchment for approx 20 to 25 min on 400 degrees F (convect/fan), tossing halfway and adding the remaining half of the potato seasoning halfway. Meanwhile, cook quinoa according to package directions in water or vegetable broth. Let it to cool on a tray or mixing bowl and stir in juice of 1/2 lemon.