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Ultimate Inca Potato Salad Recipe

Ingredients

How to make it

  • Wash Potatoes do not peel.
  • Dice into 1/2 inch pieces.
  • Saute potatoes,onions,garlic, and curry powder in Canola oil,until onions are tender.
  • Add Veggy Broth and mix well,bring to a boil.
  • Stir in Quinoa,salt and pepper,return to boil.
  • Stir, cover,and reduce heat,simmer 15 minutes.
  • Turn off heat and add thawed peas.
  • Keep covered 5 minutes.
  • Mix Gently to fluff.
  • Serve warm or refrigerate and serve cold or room temp.
  • Option- Add 1/2 cup of golden raisins or craisins with peas.

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The Cook

kosherfoodguru Silver Spring, MD

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