Potato and Quinoa Salad

Potato and quinoa salad is a dish rich in nutrients and very versatile. Here is the recipe:

Ingredients

• 200 g of quinoa
• 400 g of potatoes
• 1 small red onion
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper
• Balsamic vinegar (optional)
• A pinch of oregano (for an Italian touch)

Preparation

1. Start by rinsing the quinoa under running water to remove saponin, the natural bitter coating that can alter the taste. After rinsing it, cook it in boiling water for about 15 minutes or according to the package instructions. Once cooked, drain it and let it cool.

2. In the meantime, wash the potatoes and cook them in boiling water until they can be easily pierced with a fork. You can cook them with or without skin, depending on your preference. Once cooked, drain them, let them cool down slightly, and cut them into cubes.

3. Take the red onion and finely chop it into julienne strips or cubes, depending on your preference.

4. In a large bowl, mix the cooled quinoa, potato cubes, and onion.

5. Add chopped parsley, a generous drizzle of olive oil, salt, and pepper to taste. If desired, you can add a dash of balsamic vinegar for a touch of acidity.

6. If you like, add a pinch of oregano to emphasize the Italian flavor of the dish.

7. Mix all the ingredients well and, if you have time, let the salad rest in the refrigerator for at least 30 minutes before serving.

Interesting Facts

This salad can be enriched with ingredients such as Taggiasca olives, sun-dried tomatoes, capers, or crumbled feta to vary the flavor and add a touch of creativity. Plus, it’s an excellent base for experimenting with other types of fresh herbs or spices. Bon appétit!