A blog by ordinary people about living an extraordinary life

Quinoa with purple potatoes and peas


I can’t believe it is already Wednesday, certainly been a busy week.  I apologize that this is my first post of the week, but there certainly has been some good cooking going on in my house.  I tried my hand at another bread, a holiday wreath design, and it came out really well (getting some photos together and will post later this week).  Had 2 butternut squashes from our Fall Share from Farmer Dave, and turned them into butternut squash mac and cheese, and a large batch of butternut squash soup.  While I tease you with those recipes, here is what I prepared last night.

It is great to have a collection of cookbooks that you can turn to when you need a new recipe.  This week Meghan and I returned to Weeknights with Giada, full of great ideas for quick recipes.  Always looking for a new way to prepare quinoa, why not add it to our current favorite, purple potatoes, and always on hand frozen peas?  What happened was a combination I never would have thought of, but turned out to be a delicious dinner, with plenty leftovers for lunches!


  • 2 purple potatoes, cut into bite-sized pieces
  • 4 cups of vegetable broth
  • 2 cups of quinoa
  • 2 cloves of roasted garlic
  • 2 cups of frozen peas, thawed
  • 1/2 cup of medium black olives
  • 2 teaspoons of dried oregano
  • 1/8 cup of extra virgin olive oil
  • 1/4 cup of light agave nectar
  • juice of 2 limes
  • salt
  • pepper


Cover the potatoes with enough salted water to cover them by about 2 inches.  Bring to a boil and cook for 12-15 minutes, until potatoes are soft.  Drain in a colander and allow to cool.

In a stockpot, combine in the broth, quinoa, garlic, salt and pepper.  Bring to a boil, then reduce to a simmer and cover.  Allow to cook for about 15 minutes, until the liquid has been absorbed.  Fluff with a fork and set aside.

In a food processor, combine the olives, oregano, olive oil, agave, lime juice, salt and pepper.  Pulse until combined but not smooth.  Season with additional salt and pepper if needed.

Into a large serving bowl, add the quinoa, potatoes and peas.  Mix to combine.  Toss with the olive dressing.

This dish can be served hot or cold.  It can be served as a main dish or as a side.  It is great as a dinner or a lunch to bring to work.  And, this recipe makes a large batch, I would say probably about 6 servings.



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This entry was posted on December 5, 2012 by in Peter Waterman's posts, Recipes and tagged , , , , , , , .
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