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.

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