Looking for a healthy salad that’s packed with plant-based protein? Try this potato salad. Roasted blue potatoes, quinoa, beans, almonds and a balsamic dressing.
Equipment
- Baking sheet
- Small saucepan
- Whisk
- Large bowl
- 1.5 lbs Little Potatoes
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp smoked paprika
- 1/4 cup uncooked quinoa
- 3 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 8 cups arugula
- 1 (15 oz) can white beans, drained and rinsed
- 1/3 cup slivered almonds (toasted if desired)
- 1 clove garlic, minced
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Instructions
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Step 1
Preheat oven to 400 °F. Halve the Little Potatoes, then toss with two teaspoons olive oil, salt, pepper and smoked paprika. Place in a single layer on a baking sheet and roast for 25 to 30 minutes until tender. Remove and let cool slightly.
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Step 2
While the potatoes are cooking, place the quinoa and half-cup water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until quinoa is tender, about 12 minutes. Remove from heat and let stand an additional five minutes before fluffing with a fork.
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Step 3
When ready to assemble, whisk together the vinegar, garlic, Dijon mustard and generous pinch salt and pepper in a small jar or container to make the dressing. Continue to whisk, slowly drizzling in the olive oil until a creamy dressing forms.
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Step 4
Combine all ingredients in a large bowl and add the dressing. Toss, season to taste as needed, and serve.
