Peruvian Salad with Quinoa, Corn, Potatoes

Bridgett — Mon, 18 Dec 2023 16:47:24 GMT

Current Revision posted to Recipe Book by Bridgett on 12/18/2023 4:47:24 PM

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:

Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
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.
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

Tags: Recipe Book, High Fiber, Vegetarian, Salad and Salad Dressings, General Healthy - Health Conscious, Side Dishes, Heart Disease - Heart Conscious, High blood pressure - Sodium Conscious, Latin American

Peruvian Salad with Quinoa, Corn, Potatoes

BCBSMT Connect Team — Wed, 13 Apr 2022 23:41:31 GMT

Revision 3 posted to Recipe Book by BCBSMT Connect Team on 4/13/2022 11:41:31 PM

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

Directions:

Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
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.
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

Peruvian Salad with Quinoa, Corn, Potatoes

BCBSMT Connect Team — Mon, 09 Mar 2020 20:18:05 GMT

Revision 2 posted to Recipe Book by BCBSMT Connect Team on 3/9/2020 8:18:05 PM

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

Directions:

Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
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.
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

Peruvian Salad with Quinoa, Corn, Potatoes

BCBSMT Connect Team — Mon, 09 Mar 2020 19:48:50 GMT

Revision 1 posted to Recipe Book by BCBSMT Connect Team on 3/9/2020 7:48:50 PM

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

Directions:

Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
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.
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