inca potato salad with quinoa

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* Exported from MasterCook *

 

Ultimate Inca Potato Salad with Quinoa

 

Recipe By :Restaurants Hospitality

Serving Size : 6 Preparation Time :0:00

Categories : 2002-07-16 Meatless

Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 pound Washington russet potatoes

1 cup finely chopped onions

1 clove garlic -- minced

1 1/2 teaspoons curry powder -- (1 1/2-2)

1 tablespoon vegetable oil

1 1/2 cups vegetable broth

3/4 cup quinoa -- rinsed and drained

1/4 teaspoon salt

1 dash ground pepper

3/4 cup frozen peas -- thawed

 

Wash potatoes; do not pare. Cut into 1/2-inch dice. Saute potatoes, onions,

garlic and curry powder in oil until onions are tender. Add 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; add peas and let stand,

covered, 5 minutes. Mix gently to fluff. Serve warm or cold.

 

Source:

" SUPER SALAD IDEAS by Gail Bellamy in Restaurants Hospitality 2001-04 "

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Per Serving (excluding unknown items): 226 Calories; 5g Fat (18.3% calories from

fat); 7g Protein; 40g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 526mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 4796 0 0 0 0 0 0 0 0 0