Ultimate Inca Potato Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This goes great as a side dish or main course for vegetarians. Ingredients:
1 lb russet potatoes |
1 cup chopped onions |
1 clove garlic minced |
2 t curry powder |
2 t canola oil |
1.5 cups vegetable broth |
3/4 cup quinoa |
1/4 t salt |
dash ground pepper |
3/4 cup frozen peas |
Directions:
1. Wash Potatoes do not peel.
2. Dice into 1/2 inch pieces.
3. Saute potatoes,onions,garlic, and curry powder in Canola oil,until onions are tender.
4. Add Veggy Broth and mix well,bring to a boil.
5. Stir in Quinoa,salt and pepper,return to boil.
6. Stir, cover,and reduce heat,simmer 15 minutes.
7. Turn off heat and add thawed peas.
8. Keep covered 5 minutes.
9. Mix Gently to fluff.
10. Serve warm or refrigerate and serve cold or room temp.
11. Option- Add 1/2 cup of golden raisins or craisins with peas.
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