Dill Potato and Quinoa Salad
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
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.