Quinoa and Purple Potato Salad

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Really liked this dish and so did my whole family. Kids each had 2 servings. Tho I used regular fingerling potatoes and roasted them at 400 deg. until crispy instead of steaming purple potatoes, just added sliced olives instead of pureeing them in the dressing, and I left the garlic in the quinoa after cooking. Have not really liked quinoa before so this was great!

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My family loved this. It was reasonably easy for me to make, a little bit different and fun with all the colors, and had a great mix of tastes. It was a hair sweet for me (next time I might cut the agave slightly but my 6 year old loved it and that counts for a lot!

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This was OK. If I were on a diet and concentrating on healthy food I would make it. But potatoe salad or pasta salad is a lot better and cheaper than Quinoa. There is a reason you have not heard of "Quinoa" before. Plenty of tastier things to serve as a side dish.

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This was a big hit in my family. I served it and my daughter who is half Peruvian, took the recipe and brought it to a potluck two weeks later. A sure sign of how much this was a HIT.

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Excellent recipe. I love Quinoa and with this recipe we've won my husband over. Yeah! Make it exactly as it is .... it's perfect.

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Love this recipe. Have made it several times and it is a hit. As others suggested, I only add in one tablespoon of the Agave and it is the right sweetness level for my taste.

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Excellent salad. After reading reviews on how sweet the dressing turned out, I was cautious when adding the agave. I added 1 Tbp at first but it wasn't enough, so I added a 2nd Tbp. You need at least that much to balance the acidity of the lime juice. You could also make it sweeter if you wish but this was the right balance for me. I didn't have black olives so I used Greek olives instead and it gave the dressing a nice distinct flavor. This recipe is definitely a keeper.

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This became 5 stars for me with my modifications. OK people....I LOVED the idea of the purple potatoes, peas, black olives and quinoa sitting pretty in this salad but I couldn't get my head around the dressing ingredients. So here's what I used for dressing:
Drippings from 1 cooked bacon slice
1 Tbs. (or more fresh Thyme leaves (they taste a lot like oregano
¼ cup extra-virgin olive oil
3 Tbs. white wine vinegar
½ teaspoon (or a little more salt
¼ teaspoon freshly ground black pepper
I marinated the potatoes in it for a couple of hours. Added chopped shallots, parsley and only about 1 cup of the quinoa mixed with about 1 Tbs of fresh lime juice (I like the idea of the fresh citrus. I used calamata olives. I even crumbled the 1 slice of bacon I'd cooked for the flavor in the dressing. When I mixed it al together and served it at room temperature, it was a 5-star salad! Who knew?

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Delicious. Cut Agave to 2T and increased the lime juice to 1/4 cup.
Second time I made this I used edamame in place of frozen peas. Poured most of dressing over all while still warm. Dressed salad with remainder at serving time.

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my husband and i really did NOT like this. There were too many flavors going on and it tasted sweet...could be the peas, i'm not sure. I will not make this again...too tricky.