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Post by blackcrowheart on Jun 4, 2007 20:20:55 GMT -5
Inca Potato Salad 1 pound purple potatoes* 1 onion, finely chopped 1 clove garlic, minced 1/2 to 1 teaspoons chili powder 1 tbl vegetable oil 1 1/2 cups vegetable broth 3/4 cup quinoa, rinsed and drained 1/4 teaspoon salt dash ground pepper 3/4 cup frozen corn, thawed * Native Peruvian purple potatoes can be found in many specialty and health food markets, if you can not find use russet potato. Wash potatoes; do not pare. Dice into 1/2-inch pieces. Saut� potatoes, onions, garlic and chili powder in oil until onions are tender. Add broth and mix well, bring to a boil. Stir in quinoa, salt and pepper; return to boil. Stir, cover and reduce heat, simmer 15 minutes. Turn off heat, add corn and let stand covered, 5 minutes. Mix gently to fluff. Serve warm or refrigerate an d serve cold. Variation: Add 1/2 cup dried chopped pineapple with corn Yield: 6 servings
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