Peruvian Salad with Quinoa, Corn, Potatoes

Ingredients: Makes 1 serving

For the Potatoes

3½ oz fingerling potatoes, diced
1 teaspoon canola oil
Pinch salt
Pinch ground cumin
Pinch chili powder
1 garlic clove, minced

For the Salad

2 cup spring mix lettuce
½ cup cooked red quinoa
2 tablespoons corn kernels
¼ cup halved cherry tomatoes
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons Bolthouse Farms Cilantro Avocado Yogurt Dressing

Directions:

  1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper. 
  2. In a bowl, toss together potatoes, oil, salt, cumin, chili powder, and garlic. Place on prepared sheet pan and roast until tender and browned, about 20 minutes. Toss at intervals to promote even cooking. Remove from oven and set aside.
  3. To serve, toss spring mix with potatoes and remaining ingredients. Toss until evenly coated with dressing and serve.

Serving size:

1 salad

Nutrition Information:

275 calories, 6.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 430 mg sodium, 46 g carbohydrate, 5.5 g sugar, 6 g fiber, 10 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group   

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