Eat the Rainbow. I’ve heard this saying at least a million times and the main idea behind it is that you should consume a wide variety of foods to ensure that you’re getting all of the nutrients your body needs.
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Purple potatoes and quinoa combine to make a vibrant, healthy, and flavorful salad. This Purple Potato Quinoa Salad recipe is packed with nutrients and can be served as a main dish or a side. Here's how to make it.
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1/2 pound purple potatoes, cut into small cubes
- 1/2 red onion, finely chopped
- 1 bell pepper (any color), diced
- 1/2 cup fresh parsley or cilantro, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
Cook the Quinoa: Rinse the quinoa in a fine mesh sieve. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa has absorbed all the liquid. Fluff with a fork and let it cool.
Roast the Potatoes: Preheat the oven to 400°F (200°C). Toss the purple potato cubes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy. Let them cool to room temperature.
Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper. Adjust the seasoning to your taste.
Combine the Salad: In a large bowl, combine the cooked quinoa, roasted purple potatoes, red onion, bell pepper, and parsley or cilantro. Pour the dressing over the salad and toss to combine. Add feta cheese, if desired.
Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it a final toss and adjust seasoning if necessary.
Enjoy your Purple Potato Quinoa Salad! This dish is colorful and versatile—feel free to add other vegetables, like cherry tomatoes or corn, or substitute other herbs like basil or dill. If you have more recipe requests or questions, I'm happy to assist.