Quinoa and Purple Potato Salad

Name: Quinoa and Purple Potato Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters agave nectar; 118 milliliters pitted medium black olives; 0 teaspoons freshly ground black pepper; 3 cloves garlic, peeled and smashed; 1 teaspoon kosher salt; 3 Tbsps fresh lime juice (from about 2 to 3 large limes); 946 milliliters low-sodium chicken broth; 59 milliliters extra-virgin olive oil; 79 milliliters chopped fresh oregano leaves; 227 grams cups frozen peas, thawed; 340 grams purple Peruvian potatoes, unpeeled, cut into 1/2-inch pieces; 473 milliliters quinoa

Quinoan and Purple Potato Salad might be just the side dish you are searching for. This recipe serves 8. One serving contains 333 calories, 11g of protein, and 12g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of agave nectar, purple peruvian potatoes, peas, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain in a colander and set aside to cool.

Equipment you will use

Colander

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.

Ingredients you will need

Chicken Broth