Sorry it has taken me so long to post this. I have had several requests to get this recipe information up, but it has been a pretty busy week. My younger brother was back in town after graduating from Amherst College in Mass. and my husband and I went to see Flogging Molly (yet again!) in concert in Minneapolis. But, after biking 26 miles this afternoon and attending Lanesboro’s Rhubarb Festival (yes, we are dorks!) we are relaxing at home, so here it what I so diligently promised!
Ingredients: purple potatoes (although we used a combination of purple, red, and yellow), chicken broth, quinoa, garlic cloves, peas, black olives, oregano, olive oil, agave nectar (although we used 1/2 honey and 1/2 pure maple syrup), lime juice, salt and pepper. (We also added toasted pine nuts to the recipe. GREAT addition! To toast them, saute them in a pan with non-stick cooking spray until lightly browned.)
What’s fun about this recipe is that it is sweet. It’s quite a pleasure to your taste buds. If you haven’t tried quinoa yet, you really are missing out. It can be expensive, but don’t let that scare you. It is very similar to couscous, but has so much more nutrients and less calories than couscous, making it a much healthier and wiser choice.
Something else important to note about this recipe is that we often make dishes like this as main courses. How often has the side been your favorite part? Why not make it the main course? All the nutrients are there, the flavor is there, and who wants to make several things each night? I don’t 🙂