Purple Potato Salad Food

QUINOA AND PURPLE POTATO SALAD

Quinoa and Purple Potato Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

12 ounces purple Peruvian potatoes, unpeeled, cut into 1/2-inch pieces
4 cups low-sodium chicken broth
2 cups quinoa
3 cloves garlic, peeled and smashed
2 cups (8 ounces) frozen peas, thawed
1/2 cup pitted medium black olives
1/3 cup chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
1/4 cup agave nectar
3 tablespoons fresh lime juice (from about 2 to 3 large limes)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Cook until tender, 12 to 15 minutes. Drain in a colander and set aside to cool.
For the quinoa: In a large saucepan or Dutch oven, bring the chicken broth, quinoa, and garlic to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Remove the garlic and discard. Using a fork, fluff the quinoa and place in a large serving bowl. Add the peas and the cooked potatoes.
For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper. Blend until chunky.
Pour the dressing over the quinoa and toss well until coated.

Nutrition Facts : Calories 457 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 513 milligrams, Carbohydrate 66 grams, Fiber 7 grams, Protein 14 grams, Sugar 13 grams

STEAK WITH PURPLE POTATO SALAD

Steak With Purple Potato Salad image

Purple potatoes have a subtle, nutty flavor. If you cannot find them you can use Yukon golds. Adapted from "Eating Well in Season," by Jessie Price.

Provided by threeovens

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons fresh lime juice (1/2 lime)
2 medium garlic cloves
1 teaspoon salt
2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
12 ounces top sirloin steaks
6 large radishes
1 lb small peruvian purple potatoes (may substitute small Yukon Gold potatoes)
6 green onions
3 tablespoons sherry wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1/2 cup fresh cilantro (leaves from about 4 to 6 stems)
8 cups mesclun

Steps:

In a small bowl, combine fresh lime juice, garlic, 1/2 teaspoon salt and chipotle or chili powder; mix well.
Rub mixture all over steak; refrigerate while potatoes are cooked.
In a large pot, cover potatoes with water and boil over high heat until just tender, about 15 minutes; drain and let cook about 5 minutes and cut into halves or quarters.
Meanwhile, trim radishes and cut into thin slices.
Cut green onions into thin slices.
Chop the cilantro to yield about 1/2 cup.
In a large bowl, combine warm potatoes with the radishes, green onions, and cilantro.
Now grill the steak over medium high heat on a grill pan or outdoor grill for 8 to 10 minutes, then turn and cook another 8 minutes until it reaches 140 degrees F on a meat thermometer and is nicely browned.
Let rest about 5 minutes before slicing into 1/4 inch slices.
While the steak is resting, whisk together the vinegar, oil, cumin, pepper and 1/2 teaspoon salt; add to potatoes and toss to coat.
Add the steak and any juices that may have accumulated; toss.
Arrange salad greens on individual serving plates.
Top each with an even amount of the steak and potato mixture.
Serve at room temperature.

Nutrition Facts : Calories 443.6, Fat 26.7, SaturatedFat 8.6, Cholesterol 83.3, Sodium 672, Carbohydrate 23.8, Fiber 4, Sugar 1.9, Protein 27.1