Dill Potato and Quinoa Salad
2-3 people
YIELD
5 minutes
PREP TIME
BAKE TIME
20 minutes
TOTAL TIME
Ingredients
1.5 pounds colorful baby potatoes ½ cup Anthony’s Goods Organic White Quinoa 1 cup water ¼ cup Anthony’s Goods Pumpkin Seeds 1 carrot, grated ¾ cups peas ½ cup chopped dill 1 tbsp capers 3 tbsp lemon juice 1.5 tbsp olive oil Anthony’s Goods Organic Peppercorn (ground) and salt, to taste
Instructions
Boil the mini potatoes in a medium pot for 12 minutes, until fork tender. Cook ½ cup quinoa in 1 cup water, until the water is completely absorbed. Let the potatoes and quinoa cool. Meanwhile, grate a carrot and chop the dill. Chop the potatoes and combine everything in a large bowl. Dress with lemon juice and olive oil dressing. Season with salt and ground pepper to taste.
LEARN TO MAKE IT
LATEST RECIPES
Pumpkin Pie Steel Cut Oats
Steel cut oats are hearty, healthy and less processed than rolled oats. Though they take a bit longer to cook, this cozy and flavorful breakfast is worth the wait.
Read moreApple Pie Overnight Oats
Warm fall spices give these overnight oats the perfect apple pie flavor.
Read moreFig and Goat Cheese Flatbread
Anthony's walnuts bring the perfect crunch to this fig, goat cheese and arugula flatbread.
Read more