Quinoa and Purple Potato Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 307.3
- Total Fat: 10.8 g
- Cholesterol: 2.5 mg
- Sodium: 830.9 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 4.8 g
- Protein: 8.5 g
View full nutritional breakdown of Quinoa and Purple Potato Salad calories by ingredient
Introduction
Recipe courtesy of Gieada De Larentilis Recipe courtesy of Gieada De LarentilisNumber of Servings: 8
Ingredients
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I sometimes substitute couscous for the quinoa. Both are wonderful!
Can be served warm or cold. I chill in refrigerator and then bring closer to room temperature before serving.
Directions
Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Cook until tender, 12 to 15 minutes. Drain in a colander and set aside to cool.
For the quinoa: In a large saucepan or Dutch oven, bring the chicken broth, quinoa, and garlic to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Remove the garlic and discard. Using a fork, fluff the quinoa and place in a large serving bowl. Add the peas and the cooked potatoes.
For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper. Blend until chunky.
Pour the dressing over the quinoa and toss well until coated.
Cook's Note: The potatoes can also be steamed in a steamer basket for 15 minutes until tender.
Serving Size: Makes ~8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SPINNYP.
For the quinoa: In a large saucepan or Dutch oven, bring the chicken broth, quinoa, and garlic to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Remove the garlic and discard. Using a fork, fluff the quinoa and place in a large serving bowl. Add the peas and the cooked potatoes.
For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper. Blend until chunky.
Pour the dressing over the quinoa and toss well until coated.
Cook's Note: The potatoes can also be steamed in a steamer basket for 15 minutes until tender.
Serving Size: Makes ~8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SPINNYP.