Quinoa with Purple Potatoes

Quinoa is relatively new to me but rapidly becoming one of my favorite things to make.  This recipe has a delightful mix of flavors and textures and can compliment a number of main dishes.

Ingredients:

12 oz purple potatoes, scrubbed clean and cut into bite sized pieces.

For the quinoa:

1 C quinoa
2 C vegetable broth
4 cloves garlic, peeled and smashed
12 oz (or 1 small package) frozen peas, thawed

For the dressing:

1/2 C medium black pitted olives
1/3 C fresh oregano
1/4 C agave nectar
1/4 C olive oil
4 tbsp fresh lime juice
salt & pepper to taste

Place the purple potatoes in a medium pot, cover with cold water, sprinkle with salt, and bring to a boil.  Continue to boil for 10-12 minutes, or until soft.

In a dutch oven (or large, shallow pot) place the broth, quinoa, and garlic.  Bring to a boil over medium-high heat.  Cover and reduce heat to a simmer.  Allow to cook for about 20 minutes, or until all the liquid is absorbed.  Remove from heat and let stand for 5 minutes.  Fluff the quinoa with a fork, add the peas and potatoes, and toss lightly.

In a food processor, add all the dressing ingredients and combine until chunky.  Pour the dressing over the quinoa and toss to coat.