Roasted Quinoa Mashed Potato Casserole. Preheat oven to 400 degrees. Cut up about 6 small red potatoes into wedges. Dice 3 cloves of garlic. Put the potato wedges and garlic into a large pot of water, add salt, cover, turn heat to high. When the water starts to boil, add in 2 cups of red quinoa. Let it boil for about 5 minutes, stirring occasionally. Drain the potatoes, quinoa, and garlic into a strainer. Take a large pan, coat it in olive oil. Put the potatoes/quinoa/garlic mix on the pan. Cover in salt and pepper, and drizzle more olive oil on top. Use a spatula to toss it all around a bit. Put the pan in the 400 degree oven for 15 minutes. Take the pan out, toss the ingredients around again to keep the bottoms from burning. Put the pan back in the oven for 10 more minutes. In a separate bowl, combine 1 diced red bell pepper, a handful of minced chilies (I use the ones from a can), and a bit of olive oil and balsamic vinegar. Take the potato/quinoa/garlic mix and dump it into a crock pot set on high. Add the bell pepper/chili pepper mix. Grate 3 blocks of cheese into a bowl...I use gouda, smoked cheddar, and pepperjack. Add the cheese to the crock pot...and stir. I also like to add some habanero sauce (I like Melinda's), some parsley, rosemary, and lemon salt. Leave in crock pot on high for about 45 minutes, once the potatoes get soft, use a spatula or large spoon and mash and stir the whole concoction till the potatoes are basically mashed. Serve straight from the crock pot.

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