Ultimate Inca Potato Salad

INGREDIENTS:1 lb. Washington russet potatoes
1 cup finely chopped onions
1 clove garlic, minced
1 ½ to 2 tsp. curry powder
1 Tbsp. vegetable oil
1 ½ cups vegetable broth
¾ cup quinoa, rinsed and drained
¼ tsp. salt
dash ground pepper
¾ cup frozen peas, thawedDIRECTIONS:Wash potatoes; do not pare. Cut into ½-inch dice. Sauté potatoes, onions, garlic and curry

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