Enjoy Free Shipping on All Orders!
Cart 0

Dill Potato and Quinoa Salad

Dill Potato and Quinoa Salad

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.

Dill Potato and Quinoa Salad

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

 

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 





Older Post Newer Post