Recipe courtesy of Giada De Laurentiis
Episode: Taste of Peru
Save Recipe Print
Quinoa and Purple Potato Salad
Total:
50 min
Prep:
10 min
Inactive:
5 min
Cook:
35 min
Yield:
6 to 8 servings

Nutrition Info

Healthy
Total:
50 min
Prep:
10 min
Inactive:
5 min
Cook:
35 min
Yield:
6 to 8 servings

Nutrition Info

Healthy

Ingredients

Quinoa:
Dressing:

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.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Potato-Leek Pizza

Recipe courtesy of Ree Drummond

Fall Salad

Recipe courtesy of Tyler Florence

Sweet Potato Crumble

Recipe courtesy of Damaris Phillips

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Shrimp Salad

Recipe courtesy of Ina Garten

Potato-Fennel Gratin

Recipe courtesy of Ina Garten

Baked Potato Wedges

Recipe courtesy of Ina Garten

Browse Reviews By Keyword