A superfood salad for when you need some extra energy. Cook the potatoes in advance and it’s quick to assemble for a nutritious and delicious lunch.

Prep
15 mins
Cook
15 mins
Serves
6
Ingredients
11
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Equipment

  • Large saucepan
  • Large bowl

Ingredients

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  • 1.5 lbs Little Potatoes (this recipe uses Little Pearls™, but you can use any kind you like)
  • 2 Tbsp red quinoa, cooked and chilled
  • 1 avocado, diced
  • 1 lime, juice and zest
  • 1/4 cup olive oil
  • (To taste) salt and pepper

Toppings:

  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup toasted almonds, chopped
  • 1/2 cup sprouts
  • 2 sprigs fresh mint
  • 1/4 cup feta
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Instructions

  • Step 1

    Boil little potatoes 10 to 15 minutes until fork tender, then strain and cool. This can be done in advance for quick assembly.

  • Step 2

    Cut potatoes in half and place in a bowl. Gently combine with quinoa, avocado, lime juice, lime zest, olive oil, and salt and pepper.

  • Step 3

    Serve on a platter or portion to smaller dishes and top with seeds, nuts, sprouts, mint, and crumbled feta.