Smokey Warm Potato Salad with Crispy Quinoa

Ingredients

VEG, GF, RSF

2 hours

4-6

Potatoes

• 2kg of potatoes - I’ve used a mix of nicola and kipfler white potatoes, yellow sweet potatoes, and purple potatoes, but feel free to use a mix of your favourite.
• 1½ cups quinoa, cooked and cooled
• 1 small red onion, finely sliced
• Zest of 1 lemon
• A small handful of oregano leaves for sprinkling

Green Herb Dressing

• 1 bunch chives
• A handful of fresh oregano leaves
• A handful of fresh parsley
• Juice of 1 lemon
• 3 tbs extra virgin olive oil
• Pinch sea salt to taste

Smokey Mayo Dressing

• ½ cup whole egg mayonnaise
• 1 tbs smokey paprika
• ½ tsp ground cumin
• ½ tsp cinnamon
• 2 tbs water
• Pinch sea salt to taste

Method

Potatoes

1. Cut the potatoes into wedges and arrange onto one or two baking trays then drizzle with a little olive oil.
2. Bake at 180C/350F for 1 hour and 30 minutes and until cooked through and golden.
3. Remove from the oven and set aside.
4. Add the pre-cooked and cooled quinoa to a pan on medium to high heat - leftover quinoa from a day or two before is also perfect for this.
5. Next, add a little olive oil and sea salt, then lightly stir continuously until the quinoa is crispy, then remove from the heat and set aside.

Green Herb Dressing

1. Blend the chives, oregano, parsley, olive oil, lemon juice, and sea salt until smooth then set aside. If you don't have a blender simply finely chop all the herbs and mix with the lemon juice, olive oil, and sea salt.

Smokey Mayo Dressing

1. In a small bowl whisk together the mayonnaise, smokey paprika, cumin, cinnamon, water, and sea salt until smooth then set aside.

To Assemble

1. Arrange the baked potatoes onto a serving plate and sprinkle over half of the crispy quinoa.
2. Drizzle with the green herb dressing and the smokey mayo dressing.
3. Sprinkle over the remaining crispy quinoa.
4. Top with the red onion slices, fresh oregano leaves, lemon zest, a sprinkle of sea salt, and a drizzle of extra virgin olive oil. Enjoy!