- Prep Time: 25 mins
- bake Time: 45 mins
- Total Time: 1 hr, 10 mins
Ingredients
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For the salad:
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10 Yukon Gold potatoes, sliced thinly with a mandolin
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1 punch parsley, chopped
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6 green onions, chopped
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½ red onion, sliced
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1 cup sliced mini peppers
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1 cup sliced dill pickles
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1 cup Anthony’s Pumpkin Seeds
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1/2 cup Anthony’s Quinoa
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1 cup water, for cooking the quinoa
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For the dressing:
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½ cup olive oil
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4 tsp tomato paste
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2 tbsp pomegranate molasses
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2 tsp ground red pepper
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2 tsp salt
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1 tsp Anthony’s Cumin
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1 tsp paprika
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1 tsp chili powder
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1. Cook the quinoa: Add the quinoa and a cup of water to a small pot. Let it come to a boil, then reduce to a simmer. Cook until all of the water is absorbed and the quinoa is fluffy. Season with salt to taste.
2. Prep the potatoes: Using a mandolin, thinly slice the potatoes. Coat them in olive oil and season them with a little salt. Spread them out on sheet pans lined with parchment paper and bake at 400F for about 30 mins or until crispy.
3. Make the dressing: Whisk together the dressing ingredients in a medium bowl until smooth.
4. Assemble the salad: Add all of the salad ingredients to a large bowl and toss with the dressing.
