This quinoa & potato salad is a healthy and satisfying lunch that keeps well in the fridge, feel free to make a larger batch to make lunch for another day as well!

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Potato & Quinoa Salad

Quinoa & Potato Salad

  • Author: Rebecca Jenkins
  • Prep Time: 5mins
  • Cook Time: 15mins
  • Total Time: 20mins
  • Yield: 4 people 1x

Description

This recipe calls for quinoa but coucous, rice or pasta would make equal substitutes for this simple yet delicious salad.


Scale

Ingredients

  • 4 small-medium potatoes
  • 1 cup quinoa
  • 1 whole capsicum, fresh or preserved
  • 1/2 cup chopped walnuts
  • 1 Tbsp maple syrup
  • 3/4 cup mayonnaise (I made my own for this since we didn’t actually have enough in the fridge!)
  • salt & pepper to taste

Instructions

  • In a small bowl combine the walnuts and maple syrup, set aside for walnuts to absorb the sweetness until the end
  • Wash and cube your potatoes, I left the skin on
  • Place in a microwave safe dish, cover with 2cms of water and microwave on high for 10mins, or you can boil on the stove for the same amount of time
  • Start your quinoa (or substitute) cooking according packet instructions
  • Slice up your capsicum
  • Once your potatoes are cooked, strain them, fill the bowl or pot back up with cold water and let them cool in it for a minute or two, strain again
  • Once your quinoa is cooked, strain and run the cold tap through it all to cool it down quickly, leave it to strain and dry off as much as possible
  • Place the quinoa, potatoes, capsicum, walnuts and mayo all in a nice big bowl and give everything a proper mix around
  • Add salt & pepper to taste
  • And voila, lunch is served!