Balanced Fork, Healthy Life

I had a few random leftover potatoes from various recipes and didn’t quite know what to do with them, so I made an alternative potato salad.  I used those potatoes, some leftover red pepper, and quinoa to make a great curried potato salad.  It would be great as a lunch salad, or a side to dinner. And, if you don’t like curry, you can easily leave it out.

Triple Potato Curried Quinoa Salad

Pieces:

1. One sweet potato, peeled and diced into half inch cubes
2. One white potato, peeled and diced into half inch cubes
3. 5-6 small red bliss potatoes, washed and cut into half inch cubes
4. 2 red peppers, cut into half inch squares
5. 1 tsp. cinnamon
6. 3 tsp. curry powder
7. 2 tbsp. vegan butter
8. 2 tsp. smoked paprika
9. 1 cup quinoa cooked to package directions
10. 2 tbsp. olive oil
11. 3 tbsp. white wine vinegar
12. 2 tbsp. honey
13. 2 tbsp. dijon mustard
14. 1 tsp. curry powder
15. 1 tsp. white sugar
16. 1 tsp. ginger
17. salt and pepper

Process:

1. In a large skillet, combine the sweet potato cubes, white potato cubes, and red potato cubes with the cinnamon, 3 tsp. curry powder, smoked paprika, and butter.
2. Cook on medium heat, covered, until potatoes are a little bit harder than fork tender, about 10 minutes.  Stir every couple of minutes.
3. Add the red peppers and continue to cook until red peppers and potatoes are tender, about another 4 minutes.  When cooked, take off heat and let cool.
4. Cook the quinoa to package directions.
5. In a salad dressing shaker, or a bowl, combine the olive oil, white wine vinegar, honey, dijon mustard, 1 tsp. curry powder, sugar, ginger, and a pinch of salt and pepper.  Shake/mix vigorously.
6. In a serving bowl, combine the potatoes and red peppers with the quinoa, and pour dressing on top.  Mix well and serve!

Happy Allergy Free Eating!