A creative variation on a master recipe for quinoa salad. It’s a versatile option for a picnic or barbeque. Choose ingredients based on what is fresh and in season; your local farmer’s market is a perfect location to gather these ingredients. Try for a variety of contrasting colors, flavors, and textures.

This version contains roasted red potatoes, toasted almonds, parsley, and sage.  Other combinations include:

Roasted beets, arugula, walnuts, thyme, and blue cheese

Corn, tomatoes, pumpkin seeds, and basil

Roasted red peppers, kalamata olives, oregano, and feta

Steamed asparagus, orange sections, chopped dates, pecans, and mint

Sugar snap peas, sliced radishes, pine nuts, chives, and tarragon

Quinoa Salad with Roasted Potatoes & Herbs

6 – 8 Servings

• 1 ½ cups Quinoa, uncooked
• 3 cups water
• 2 medium red potatoes, ½” diced
• ¼ cup sliced, toasted almonds
• ½ cup fresh parsley, roughly chopped
• 2 tablespoons fresh sage, finely chopped

Dressing

• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 lemon, juiced
• 1 ½ teaspoon salt
• ¾ teaspoon black pepper, freshly ground

Preheat oven to 425°F. Toss potatoes with oil and season with salt and pepper.  Spread in a single layer on a rimmed baking sheet. Roast, stirring halfway through cooking, until golden brown and crisp outside and tender inside, about 30 min.

Place quinoa in a strainer and rinse with cold water. Transfer to a saucepan with water and a pinch of salt. Bring to a boil, cover, and simmer for 15 minutes, until the water is absorbed. Remove from heat, remove lid, and cover with a clean dishtowel. Replace the lid, and let sit for 10 minutes. Transfer to a salad bowl and fluff.

Whisk together olive oil, vinegar, lemon juice, salt, and pepper. Toss with the quinoa and potato mixture. Add the herbs and almonds, reserving some parsley to garnish, and toss well to combine. Adjust salt, pepper, and lemon juice to taste.