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Quinoa Salad with Roasted Red Potatoes
Quinoa is not just for main dishes or as a starchy side dish; this South American seed (which is typically eaten as if it were a grain) is versatile enough to make an appearance in all manner of dishes. From soups to salads to entrees and just about everywhere else, quinoa is an unusual but welcome addition.
Take this quinoa and roasted potato salad recipe, for instance. It combines savory and satisfying roasted potatoes with garlic and quinoa with the refreshing bitterness of rocket (though mixed spring greens may be substituted if you cannot find rocket in sufficient quantities).
Topping it all off with a spicy and subtly sweet chili salad dressing, this quinoa salad recipe is one which covers all the bases. Try it next time you are ready for a change from the same old green salad with dinner and get ready to hear your family asking for seconds.
Quinoa and Roasted Potato Salad
Ingredients -
2 cups rocket (or mixed salad greens)
4 medium red potatoes, cut into large chunks
½ cup quinoa (1 cup cooked quinoa)
3 tbsp olive oil
2 cloves garlic, minced or crushed
Salt and black pepper, to taste
For the dressing:
½ cup red wine vinegar (apple cider vinegar is also a good choice)
½ cup canola (or peanut) oil
2 tsp crushed red pepper
A pinch of sugar
A pinch of salt
Preparation:
Start by preheating your oven to 425 while you rinse and cut the potatoes (leave the skins on unless you truly dislike them). Toss the potatoes with oil, garlic and a little salt and black pepper in an oven-safe dish; once the oven is hot, roast the potatoes for 45 minutes, stirring twice during roasting. Set aside to cool before serving.
While the potatoes are roasting, you can cook the quinoa. Cook quinoa like rice (one part quinoa to two parts water for 15-20 minutes, covered), allow to rest for a few minutes after removing from heat and fluff with a fork. Set aside to cool before serving.
As your potatoes and quinoa cool, you will have plenty of time to prepare the dressing for your salads. Mix all ingredients well and stir again before serving.
Portion out the rocket or salad greens on four plates before topping with roasted potatoes, quinoa and dressing and serve at once.
(Serves 6)
Photo Description:
A plate of salad made from rocket topped with pieces of oven roasted potato, quinoa and dressed with a sweet, tangy and spicy chili salad dressing. This grown-up salad is a great choice for when you have guests over for dinner, for parties or just because you decide to prepare something a little bit different for dinner.
This quinoa salad recipe also makes a great light lunch or dinner when served along with some crusty bread or a bowl of soup - but it is also great on its own for any meal or as a snack. The textural contrasts between the greens, quinoa, and roasted potatoes make for a very complex dish - not to mention the blend of flavors, with the slight sweetness and heat of the dressing as a perfect foil to the pleasant bitterness of the greens.
The savory roast potatoes and creamy, delicately crunchy quinoa pull it all together into a salad, which is as satisfying as a meal while still being light enough to be a side dish along with any entrée.
