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

Persimmon Crumble

This vegan, gluten-free crumble is sure to please. It’s best served warm, with a scoop of your favorite ice cream.

Gluten Free Sweet Potato Gnocchi

This simple but comforting dish is made with just a few simple ingredients that come together to make a chewy, perfectly pillowy gnocchi.

Strawberry and White Chocolate Chip Cookies

These chewy strawberry cookies with white chocolate chips are easy to make and even easier to enjoy!

Spiderweb Chocolate Muffins

These triple-chocolate spiderweb muffins are perfect for spooky season. Give them a try!

View All