- Prep Time: 5 minutes
- Total Time: 20 minutes
- yield: 2-3 people
Ingredients
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1.5 pounds colorful baby potatoes
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½ cup Anthony’s Goods Organic White Quinoa
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1 cup water
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¼ cup Anthony’s Goods Pumpkin Seeds
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1 carrot, grated
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¾ cups peas
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½ cup chopped dill
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1 tbsp capers
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3 tbsp lemon juice
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1.5 tbsp olive oil
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Anthony’s Goods Organic Peppercorn (ground) and salt, to taste
Instructions
Boil the mini potatoes in a medium pot for 12 minutes, until fork tender. Cook ½ cup quinoa in 1 cup water, until the water is completely absorbed. Let the potatoes and quinoa cool. Meanwhile, grate a carrot and chop the dill. Chop the potatoes and combine everything in a large bowl. Dress with lemon juice and olive oil dressing. Season with salt and ground pepper to taste.Looking for a way to sneak quinoa into your diet? Here’s a hearty, healthy and filling potato salad with a protein-kick courtesy of pumpkin seeds everyone’s favorite ancient grain: quinoa.
Capers and lemon juice give a nice tang to this dilly melange of colorful ingredients. It’s perfect as a side or a meal in itself!
Dill Potato and Quinoa Salad
Ingredients:
- 1.5 pounds colorful baby potatoes
- ½ cup Anthony’s Goods Organic White Quinoa
- 1 cup water
- ¼ cup Anthony’s Goods Pumpkin Seeds
- 1 carrot, grated
- ¾ cups peas
- ½ cup chopped dill
- 1 tbsp capers
- 3 tbsp lemon juice
- 1.5 tbsp olive oil
- Anthony’s Goods Organic Peppercorn (ground) and salt, to taste
Directions:
- Boil the mini potatoes in a medium pot for 12 minutes, until fork tender.
- Cook ½ cup quinoa in 1 cup water, until the water is completely absorbed.
- Let the potatoes and quinoa cool. Meanwhile, grate a carrot and chop the dill.
- Chop the potatoes and combine everything in a large bowl. Dress with lemon juice and olive oil dressing. Season with salt and ground pepper to taste.
Serves: 2-3 people
Prep time: 5 minutes
Total time: 20 minutes