Ian Lai
urban agriculture consulting
 
                   
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Potato, Qinoa and Arugula Salad

  • 4 small Yukon gold potatoes
  • 1 quill cinnamon and 3 star anise
  • ½ cup toasted quinoa
  • ¾ cup orange juice
  • 2 tablespoons shallots finely diced
  • ¼ cup olive oil
  • Handful arugula
 

Place cinnamon quill and star anise into a pot of water and bring to a boil

Place steamer basket on top of pot and steam the potatoes until they are tender

Quarter potatoes when they are cool enough to handle

Cook quinoa in orange juice in a covered pot over low heat (15 min)

Combine potatoes, quinoa, shallots and arugula into a mixing bowl

Add ¼ cup olive oil and toss together

 

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