Recipe

Ultimate Inca Potato Salad Recipe


Ultimate Inca Potato Salad Recipe Kosherfoodguru / All my dishes
1 year, 2 months ago
This goes great as a side dish or main course for vegetarians.
Prep:15m Cook:30m Servings:6

Kosherfoodg

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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.

Not quite what you're looking for? See more Side Dishes / Potato Dishes
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