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Roasted Potato + Red Quinoa Salad

Author - Alyssa Rimmer

Roasted Potato + Red Quinoa Salad tossed in a shallot, caper + lemon dressing!

 

I've really been pushing myself outside of my comfort zones these past few weeks. I had a huge recipe testing day and whipped up some things that I almost never make. Like fennel. And beet noodles. And caramel made from honey. And now it's potatoes.

Potatoes you might be thinking? Who doesn't make potatoes? Well, me. I don't.

It's not that I have anything bad to say about potatoes, they're just not something I ever buy or make at home. I think it's probably because they don't have as much nutrition as sweet potatoes, so that's always my choice. And sweet potatoes are my frickin' jam. So there's that.

But these roasted potatoes? These might be my new jam. Because this red quinoa salad is crazy delicious.

The perfect potato salad using roasted new potatoes, red quinoa and served with a shallot-caper dressing - so easy and SO delicious!

It starts with new potatoes (which, if you're wondering are basically just baby potatoes <– I just figured that out. thanks, Google). Just give them a quick chop so they're a bit more manageable to eat, toss them in some olive oil and season them with herbs, salt and pepper. The throw some sliced garlic on top and give them a good roast until they get golden brown and crispy.

Then there's red quinoa. Which I've been really getting into lately! Loving the crunch that it's adding to my salads.

Finally the dressing. Oh this dressing! (but we'll get to that in a sec)

The ULTIMATE potato salad >> using roasted new potatoes, red quinoa and tossed in a shallot-caper dressing

Okay, so red quinoa isn't always the easiest to find in your local store (I always get mine from Ancient Harvest!). I'd say it's probably the third most common type of quinoa – behind white/golden and rainbow/tri-color – so if you can't find it, feel free to swap in your favorite variety.

Buuuuut, red quinoa is so perfect here.

Since it's a little crunchier than white quinoa, it really stands out in this salad. It gives potatoes some added texture, because once you get past the crispy edges, the potatoes are soft and creamy on the inside. The red quinoa also sops up all the amazing flavors of the dressing.

The most AMAZING dressing ever >> Shallots, Capers, Dijon + Lemon! I want to drizzle this all over everything!

Need to use up some potatoes? Make this AMAZING roasted quinoa and red quinoa salad with a shallot, caper + dijon dressing

Here's what we're working with:

  • shallots
  • capers
  • olive oil
  • dijon mustard
  • apple cider vinegar
  • and lemon

Mixed together and it's basically the best thing ever. I found myself taking taste after taste directly from the bowl. And now I pretty much want pour it on everything.

But it's perfect for this salad. The shallots bring a faint sweetness but also a crisp bite, while the capers are briny and salty, the oil makes it rich and smooth, the dijon is a bit tangy, and the vinegar and lemon brighten the whole thing up. The perfect balance.

Yep, this is one for the recipe books my friends. And you should totally save it for later too because this would make an awesome side dish for Thanksgiving!

Roasted Potato + Red Quinoa Salad tossed in a shallot, caper + lemon dressing!


Roasted Potato + Red Quinoa Salad tossed in a shallot, caper + lemon dressing!
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Roasted Potato + Red Quinoa Salad

These might be my new jam. Because this red quinoa salad is crazy delicious.

Course Salad
Cuisine American
Keyword potato, red quinoa, roasted veg
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 305 kcal
Author Alyssa

Ingredients

for the potatoes

  • 2 lbs new potatoes halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • Salt + pepper
  • 1 garlic clove thinly sliced

For the salad

  • Roasted potatoes
  • 1/2 cup cooked red quinoa
  • 2 tablespoons diced shallot
  • 2 tablespoons
  • 1 tablespoon diced cappers
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dijon mustard
  • Salt + pepper to taste
  • Fresh dish to garnish optional

Instructions

  1. Preheat the oven to 400ºF.
  2. Add potatoes, oil, herbs, salt and pepper to a large bowl. Toss to combine. Transfer potatoes to a baking sheet and sprinkle with sliced garlic. Roast potatoes until golden brown and crispy, about 25 - 35 minutes.
  3. Meanwhile, whisk the shallots, capers, oil, vinegar, lemon juice, and dijon. Season with salt and pepper, taste and adjust seasonings as necessary.
  4. When potatoes are done roasting, transfer them back to the mixing bowl. Add red quinoa. Pour dressing over salad and mix to combine. Garnish with fresh dip if using and serve.*

Recipe Notes

This salad is also delicious served cold, so feel free to make it up to one day ahead and keep chilled in the fridge.

Nutrition Facts
Roasted Potato + Red Quinoa Salad
Amount Per Serving
Calories 305 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 184mg8%
Potassium 1553mg44%
Carbohydrates 57g19%
Fiber 9g38%
Sugar 1g1%
Protein 9g18%
Vitamin C 55.4mg67%
Calcium 87mg9%
Iron 8.4mg47%
* Percent Daily Values are based on a 2000 calorie diet.

OTHER AUTUMN QUINOA SALADS TO TRY:

Healthy Fall Quinoa Salads from simplyquinoa.com

Red Quinoa Salad with Roasted Squash + Brussel Sprouts (Simply Quinoa)
Warm Lentil Salad with Spinach + Quinoa (Simply Quinoa)
Fall Quinoa Salad with Kale + Sweet Potatoes (She Likes Food)
Roasted Acorn Squash with Quinoa + Kale (Edible Perspective)

 

The perfect potato salad using roasted new potatoes, red quinoa and served with a shallot-caper dressing - so easy and SO delicious!

 

This post was sponsored by Ancient Harvest, but all opinions are my own. I only share brands that I am passionate about, so thank you so much for supporting them! Learn more about Ancient Harvest on Twitter, Instagram, Pinterest, and Facebook.

Ancient Harvest Quinoa Blog Ambassador Program

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  1. Made this last night, and it was a hit! I added some sauteed kale, and Golden Light Blue Agave to the dressing. My family went nuts! The only thing is that I have a son who hates mustard and wishes that I hadn’t used it. Any suggestions anyone?

    • YAY! I’m so glad you all enjoyed it. That’s amazing! And if you’re not a mustard fan, I would say just leave it out and use tahini in its place 🙂

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