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:

1. Boil the mini potatoes in a medium pot for 12 minutes, until fork tender.
2. Cook ½ cup quinoa in 1 cup water, until the water is completely absorbed.
3. Let the potatoes and quinoa cool. Meanwhile, grate a carrot and chop the dill.
4. 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