Dill Potato and Quinoa Salad
2-3 people
YIELD
5 minutes
PREP TIME
BAKE TIME
20 minutes
TOTAL TIME
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
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.
LEARN TO MAKE IT
LATEST RECIPES
Gluten Free Sesame Cookies
If you like sesame seeds, these cookies are for you. Toasted black sesame seeds give these soft cookies a nutty flavor that pairs perfectly with a touch of dark chocolate.
Read moreOrange Walnut Loaf
Banana bread is great but have you tried orange bread? This orange loaf is flavored with freshly squeezed orange juice and orange zest, and studded with crunchy walnuts.
Read moreVegan Sahlab
This vegan sahlab tastes close to the original custardy drink that’s popular in the Middle East. Scented with rose water and flavored with mastic, it’s the perfect warm drink for...
Read more