Tag Archives: purple potatoes

Quinoa and Purple Potatoes-Who Knew?

13 Feb

Quinoa: the food that we’re told to eat, but not how to pronounce. While a lot of people think it’s a starch, it’s actually a grain, a seed to be exact, which is why it’s popular among the gluten-free crowd. It’s a curious food, quinoa (and that’s pronounced: keen-nwah), and one that I had never cooked before. The first time I had it was a few years ago at one of my favorite restaurants in Hollywood, Off Vine. It was a stuffed bell pepper and I thought it was so good I vowed to make it.

Well I didn’t. And now almost 3 years later I finally made a quinoa dish. And I have (no surprise) Giada and her “Weeknights With Giada” to thank. However I made 2 small changes. Giada’s recipe calls for frozen peas and black olives. I’m not a fan of either so instead I used frozen edamame (shelled) and sun-dried tomatoes. In addition I steamed my edamame before adding to the cooked quinoa. I still have the rest of the bag of quinoa in my cupboard, so maybe I’ll finally make my own version of Off Vine’s stuffed bell pepper! Stay tuned…but meanwhile, enjoy this quinoa “salad” with purple potatoes from Giada, the kitchen goddess.

Quinoa with Purple Potatoes and Edamame Ingredients L-R: Quinoa, Purple Potatoes, Shelled Edamame, Lime, Sun Dried Tomatoes, Chicken Broth, Olive Oil

Quinoa with Purple Potatoes and Edamame Ingredients L-R: Quinoa, Purple Potatoes, Shelled Edamame, Lime, Sun Dried Tomatoes, Chicken Broth, Olive Oil

QUINOA WITH PEAS AND POTATOES (serves about 3 to 4)

  • 6 ounces Purple Peruvian Potatoes
  • 2 Cups Chicken Broth
  • 2 Garlic Cloves (or 1 if you don’t want too much garlic)
  • 1 Cup (4 ounces) edamame (shelled)
  • 1/4 Cup Sun Dried Tomatoes
  • 2 Tbsp Olive Oil
  • 2 Tbsp Agave Nectar
  • 1 to 2 Tbsp Fresh Lime Juice (1 large lime)
  • Salt and Pepper to taste

If using frozen edamame (or peas if you prefer), be sure to remove them from the freezer first to allow them time to thaw. Measure out what you need in your scale and let them sit on your counter to thaw out.

Shelled Edamame

Shelled Edamame

Next cut your potatoes into about 1/2″ size (bite size) pieces. Fill a large pot about 1/2 to 2/3 of the way with cold, salted water and add your potato pieces. Turn the heat up to high and bring to a boil. And don’t freak out when the water turns green, that’s normal. I googled it and it’s a science thing having to do with levels of acidity in the potatoes. (Pretty cool though!) They should be fork tender, about 15 minutes. Once done, drain and set aside to cool.

Purple potatoes are so pretty!

Purple potatoes are so pretty!

Boiling Purple Potatoes

Boiling the purple potatoes. See the green water? Science!

Purple potatoes cooling down before adding to the quinoa.

Purple potatoes cooling down before adding to the quinoa.

While your potatoes are boiling start your quinoa. Peel and smash your garlic (don’t chop) and measure our your chicken broth and quinoa. Combine all three into a large saucepan (that has a cover) and bring to a boil over medium-high heat. Then reduce the heat to low, cover and let simmer for about 15 minutes or until all the liquid has been absorbed and the quinoa is tender. Remove from the heat and let rest for 5 minutes to finish cooking. Then remove the garlic and discard and using a fork fluff your quinoa. Add in your cooked potatoes and steamed peas and toss well.

With the side of your knife, smash your garlic just enough to let the flavor out.

With the side of your knife, smash your garlic just enough to let the flavor out.

quinoa

Quinoa measured out and ready to cook!

While your quinoa is simmering steam your peas and then set aside. Chop up your sun-dried tomatoes (I used dry versus ones soaked in oil) into small pieces and set aside. (This was instead of the black olives.) In a liquid measuring cup, combine your olive oil and agave nectar to make 1/4 cup total. Pull out a blender or a mini food processor and combine the sun-dried tomatoes, olive oil and agave mixture, lime juice and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Chop until chunky.

Olive Oil and Agave Nectar

Olive Oil and Agave Nectar

Chopped up sun dried tomatoes.

Chopped up sun-dried tomatoes.

Sun Dried Tomato and Agave Dressing

Sun Dried Tomato and Agave Dressing

Pour enough to coat over your quinoa mixture, serve and enjoy! I had mine as a full dinner, but this would make a great side dish as well.

Quinoa with Purple Potatoes and Edamame

Quinoa with Purple Potatoes and Edamame

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Red White and Blue Potato Salad

22 Jul Red White and Blue Potato Salad

I went to a friend’s place for the 4th of July holiday so when searching online for something to bring and I saw this potato salad on Food Network’s website and seemed perfect. It didn’t come from a specific chef, but from the official Food Network Kitchen. I normally don’t like potato salad, all that mayonnaise is just too much for me, especially after making it at a deli and I saw first hand how much mayo went in. Ugh. So now I only make potato salads sans mayo. Plus it’s healthier. Yay! The only thing I didn’t include from the recipe was the piquillo peppers (I like spice, but not everyone does so I kept it out just in case. Next time!). I had never tried hearts of palm before so I was a little nervous as to the final taste, but I figured, why not? I’m always willing to try anything once! I hope you like this salad as much as my friends and I did!

Red White and Blue Potato Salad Ingredients L-R: Sugar, Dijon Mustard, Hearts of Palm, Gold Potatoes, Baby Red Potatoes, Purple Potatoes, Scallions, Pepper, Kosher Salt, White Wine Vinegar, Olive Oil

Red White and Blue Potato Salad Ingredients L-R: Sugar, Dijon Mustard, Hearts of Palm, Gold Potatoes, Baby Red Potatoes, Purple Potatoes, Scallions, Pepper, Kosher Salt, White Wine Vinegar, Olive Oil

RED, WHITE AND BLUE POTATO SALAD (serves about 6 to 8)

  • About 2 lbs red, purple and gold potatoes (total, not each)
  • 3 Tbsp White Wine Vinegar
  • 1 Tsp Dijon Mustard
  • 1/4 Tsp Sugar
  • 1/4 Cup Olive Oil
  • 14 oz. Can of Hearts of Palm
  • 2 or 3 Scallions
  • 1 Tbsp Kosher Salt
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper
Red White and Blue Potato Salad

Potatoes all diced up and ready for boiling

Wash your potatoes and cut them up to bite size pieces (depending on the potato either in quarters or thirds). Fill a large pot of water and add in one tablespoon white wine vinegar and one tablespoon kosher salt and your potatoes and turn the heat up to medium-high. Cook about 15 to 20 minutes or until fork tender. Drain and let cool.

Potatoes are boiling

Potatoes are boiling

While the potatoes are cooking make the dressing. In a small bowl whisk together the remaining vinegar, mustard, sugar, salt and pepper. Pour in olive oil and whisk together.

The dressing ingredients except for the olive oil ready for mixing.

The dressing ingredients except for the olive oil ready for mixing.

Red White and Blue Potato Salad Dressing

Red White and Blue Potato Salad Dressing

Remove the hearts of palm from their can and slice lengthwise. This will be relatively easy, as they have the consistency of string cheese so it will want to easily slice apart. The online recipe calls for laying the potatoes out in a single layer and covering them with the hearts of palm.

Hearts of Palm in their can.

Hearts of Palm in their can.

Slicing up the hearts of palm

Slicing up the hearts of palm

Chop up your scallions and sprinkle on top. If you use the peppers, dice those up too and sprinkle on top as well. Then drizzle the dressing on top. I just took everything and mixed it all in a bowl, adding dressing as needed. It made it easy to transport and this way you get a little bit of everything. Either way I hope you enjoy this colorful potato salad!

Ready for dressing and mixing!

Ready for dressing and mixing!

Red White and Blue Potato Salad

Red White and Blue Potato Salad

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