These potatoes have a medium starch content, interesting color, not as flavor-ful as other varieties. Don't over cook them for they become mushy.
Potatoes:
12-ounces (360 g) organic purple potatoes, unpeeled, cut into quarter pieces
A. Boiled... or B.
1. Place the potatoes in a medium saucepan, cover with 2-inches (5 cm) of cold water.
2. Bring to a boil over medium-high heat.
3. Cook 12-15 minutes.
4. Drain and set aside to cool.
B. ... Steamed in a steamer basket for 15 minutes until tender.
Quinoa:
2 cups (500 ml) organic vegetable broth
1 cups (250 ml) quinoa* (is gluten free)
2 peeled and smashed cloves of garlic
1 cups (250 ml) frozen peas, thawed
1. Bring the quinoa, vegetable broth, and garlic to a boil over medium-high heat.
2. Reduce, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender. About 20 minutes.
3. Remove the pan and let it rest for 5 minutes.
4. Fluff the quinoa with a fork and place in a large serving bowl.
5. Add the peas and cooked potatoes.
Dressing:
1/2 cup (125 ml) pitted olives
1/3 cup (80 ml) chopped fresh oregano leaves or 2 Tbs. dry oregano
1/4 cup (50 ml) olive oil
1/4 (50 ml) honey
3 Tbs. (45 ml) organic lime juice
1 tsp. (5 ml) sea salt (optional)
1/4 tsp. (1,25 ml) black pepper
1. In a food processor or blender, combine the olives, oregano, oil, honey, lime juice, pepper and salt (optional)
2. Blend until chunky.
3. Pour the dressing over the quinoa and toss well until coated.
*Quinoa contains high level of protein (12-18%) and a balance of set of amino acids unlike wheat, rice, or oats. Plus it is gluten-free!
-modified from "Giada"
