Quinoa, Purple Potato, Squash, and Herb Salad

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  20 minutes Cook Time:  1 hour

Quinoa, Purple Potato, Squash, and Herb Salad

A colorful salad with textural contrasts galore.

Ingredients

Salad:

1¾ cups (12 ounces) low-sodium vegetable broth

1 cup black quinoa

Juice of 1 lemon

3 tablespoons olive oil

4 medium purple potatoes (about 1 pound), cut into 1-inch pieces

1 medium butternut squash (about 1 pound), peeled and cut into 1-inch pieces (about 2 cups)

1½ teaspoons salt, divided

2 small jicama (about 11 ounces each), peeled and cut into 1-inch pieces

1 red bell pepper, seeded and stems removed, cut into 1-inch pieces

Leaves of ¼ bunch fresh cilantro

Leaves of 1 bunch fresh flat-leaf parsley

½ cup salted cashews, roughly chopped, optional

 

Dressing:

Juice and zest of 1 lemon

Juice and zest of 1 lime

2 cloves garlic, peeled and finely minced, any green centers discarded

1½ teaspoon salt

½ teaspoon freshly ground black pepper, divided

⅓ cup olive oil

 

Instructions

  1. Pour the quinoa into a fine-mesh sieve and rinse under running water. Set the sieve over a bowl and let drain. Pour the quinoa into a nonreactive pot with the stock and lemon juice, stir well, and bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 20 to 25 minutes or until a white ring forms around each grain of quinoa. Cover and set aside. This can be made up to 3 days in advance and kept covered in the refrigerator.
  2. Preheat the oven to 400°F. Line 2 sheet pans with parchment paper or Silpats. Drizzle 1½ teaspoons olive oil over each sheet. Arrange the potatoes in a single layer on one and the squash on the other. Sprinkle ¾ teaspoon salt over the contents of each sheet and stir gently to coat. Bake, uncovered, for 30 to 35 minutes, until both the potatoes and butternut squash are tender when pierced with a fork. Remove from the oven and set aside.
  3. Make the dressing: Combine the lemon juice and zest, lime juice and zest, garlic, salt, and black pepper in the bowl of a food processor or blender and process until smooth. With the processor or blender running, drizzle in the olive oil until the mixture is thoroughly blended.
  4. Combine the quinoa, roasted potatoes and squash, the jicama, red pepper, cilantro, and parsley in a large bowl. Drizzle with the dressing and toss gently to coat. Scatter the cashews over the salad, if using, and serve.

Kitchen Tips

A nonreactive pan or container is one that is made from material that will not create a chemical reaction with ingredients and alter the flavor or color of the food (acids such as vinegar or tomatoes, for example, can react with aluminum pans). Good choices for nonreactive containers include glass, glazed ceramic, and enamel (not chipped). For cookware, choose stainless steel, enamel (not chipped), glazed ceramic, or heat-safe glass. Copper is a reactive metal that is great for whipping egg whites, but, like aluminum, it can react with other ingredients when subjected to high heat, causing unwelcome changes in food. These two metals conduct heat really well, so some lines of cookware use a layer of copper at the bottom (where the pan meets the heat source) but a nonreactive metal to hold the food.

 

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Comments

This is a good looking recipe! I’m going to try this one…

Rebrcca - April 4, 2015

Thanks Rebrcca. Let me know how it goes.

Tami Weiser - May 5, 2015

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