Quinoa With Purple Potatoes Recipes

QUINOA WITH PURPLE POTATOES

Steps:

• Cut the potatoes 1/4" thick. Cut slices into matchsticks 1" long by 1/4" wide.
• In a 3 qt saucepan, heat 1 tbsp olive oil. Add the onions and garlic. Cook, stirring often, until the onions are limp and beginning to brown, 3-5 minutes.
• Add the broth and salt. Stir in quinoa and potatoes. Cover and reduce heat to medium. Cook until potatoes are tender and quinoa is translucent, 13-15 minutes. Add remaining olive oil and more salt, if needed.

QUINOA AND PURPLE POTATO SALAD

Steps:

• 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.