Quinoa and Purple Potato Salad Recipe

Name: Quinoa and Purple Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces purple Peruvian potatoes, unpeeled, cut into 1/2-inch pieces; 4 cups low-sodium chicken broth; 2 cups quinoa; 3 cloves garlic, peeled and smashed; 2 cups (8 ounces) frozen peas, thawed; 1/2 cup pitted medium black olives; 1/3 cup chopped fresh oregano leaves; 1/4 cup extra-virgin olive oil; 1/4 cup agave nectar; 3 tablespoons fresh lime juice (from about 2 to 3 large limes); 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

12 ounces purple Peruvian potatoes, unpeeled, cut into 1/2-inch pieces
4 cups low-sodium chicken broth
2 cups quinoa
3 cloves garlic, peeled and smashed
2 cups (8 ounces) frozen peas, thawed
1/2 cup pitted medium black olives
1/3 cup chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
1/4 cup agave nectar
3 tablespoons fresh lime juice (from about 2 to 3 large limes)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1
Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches.
2
Bring to a boil over medium-high heat.
3
Cook until tender, 12 to 15 minutes.
4
Drain in a colander and set aside to cool.
5
For the quinoa: In a large saucepan or Dutch oven, bring the chicken broth, quinoa, and garlic to a boil over medium-high heat.
6
Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes.
7
Remove the pan from the heat and allow to rest for 5 minutes.
8
Remove the garlic and discard.
9
Using a fork, fluff the quinoa and place in a large serving bowl.
10
Add the peas and the cooked potatoes.
11
For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper.
12
Blend until chunky.
13
Pour the dressing over the quinoa and toss well until coated.
14
Cook's Note: The potatoes can also be steamed in a steamer basket for 15 minutes until tender.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces purple Peruvian potatoes, unpeeled, cut into 1/2-inch pieces, 4 cups low-sodium chicken broth, 2 cups quinoa, 3 cloves garlic, peeled and smashed, and more.

Yes, Quinoa and Purple Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa and Purple Potato Salad

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