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