Potato and Quinoa Salad

The potato and quinoa salad is a nutrient-rich and very versatile dish. Here’s the recipe:

Ingredients

• 200 g di quinoa
• 400 g di patate
• 1 cipolla rossa piccola
• Prezzemolo fresco q.b.
• Olio extravergine d’oliva
• Sale e pepe
• Aceto balsamico (facoltativo)
• Un pizzico di origano (per un tocco italiano)

Preparation

1. Start by rinsing the quinoa under running water to remove the 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. Meanwhile, 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 the skin depending on your preference. Once cooked, drain them, let them cool slightly, and cut them into cubes.

3. Take the red onion and slice it thinly into julienne strips or dice it, according to your preference.

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

5. Add the chopped parsley, a generous drizzle of olive oil, salt and pepper to taste. If desired, you can add a splash 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.

Trivia

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. Furthermore, it is an excellent base for experimenting with other types of fresh herbs or spices. Bon appétit!