Quinoa and Purple Potato Salad

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A bit boring & bland, this dish doesn't have much flavor & is a bit dry. I won't be making it again.

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Love this recipe. Made it for family and had leftovers. Leftovers just added minced spring onions, garlic powder, a dab of cayenne pepperand spinach mixed together. Popped in muffin tins and baked on 375 for20 mins sprinkle parm cheese and and bake for 10 more mins.

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Really good! I salted the potatoes right after straining as suggested, and it added a lot of flavor. The only thing is I would make about half the amount next time. It made far more than we could eat. Delicious, though!

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I actually really ended up liking this recipe. I did change some things however, because when I made the dressing, it tasted grossly sweet to me. I added some capers and some red wine vinegar after the initial batch, which toned down the sweetness. It still was quite sweet, but in an interesting rather than, well, yucky way. I didn't have peas :( which is a shame because I love them, so to "green it up" I added parsley, cucumbers (once the quinoa cooled down a bit, and some feta (ok, not green, just delicious. All in all, I'm on my 2nd bowl and I love it! I would definitely make again.

P.S. After the potatoes come out, I would recommend seasoning them immediately, either with salt, or by tossing them with a bit of the dressing.

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This is a wonderful dish and so simple and easy to make. I made this with regular baby potatoes though. I simple love the dressing, I followed the recipe to the T and it tuned out wonderful...tangy...slightly sweet and with a hint of oregano. Only thing you might want to go easy on the salt since the olives tend to be salty too. I added some chopped shallots too to give it some crunch. All in all..will definitely be trying this again!