By emensah m
Preheat your oven to 400°F (200°C).
Wash and scrub the purple potatoes. Cut them into bite-sized cubes, about 1 inch in size. Toss the cubes in a bowl with 2 tablespoons of olive oil, salt, and pepper to taste.
Spread the cubed potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, tossing halfway through, until golden brown and tender.
While the potatoes are roasting, rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce to low and cover. Simmer for about 15 minutes, or until the quinoa is fluffy and all the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
While the quinoa is cooking, peel and grate the carrots, and set them aside. Cut the cherry tomatoes in half and put them in a mixing bowl with the arugula and corn.
Once the quinoa and roasted potatoes are ready, add them to the mixing bowl with arugula, corn, and cherry tomatoes.
Add the grated carrots and blue cheese to the mixing bowl. Gently toss everything together to combine.
For the dressing, whisk together 3 tablespoons of olive oil, salt, and pepper to taste in a small bowl. Drizzle over the salad and toss again to coat everything evenly.
Serve the salad warm or at room temperature, garnished with additional blue cheese if desired.
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By emensah m
This recipe is ready in 45 minutes and features mango, arugula, corn and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Wash and scrub the purple potatoes. Cut them into bite-sized cubes, about 1 inch in size. Toss the cubes in a bowl with 2 tablespoons of olive oil, salt, and pepper to taste.
Spread the cubed potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, tossing halfway through, until golden brown and tender.
While the potatoes are roasting, rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce to low and cover. Simmer for about 15 minutes, or until the quinoa is fluffy and all the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
While the quinoa is cooking, peel and grate the carrots, and set them aside. Cut the cherry tomatoes in half and put them in a mixing bowl with the arugula and corn.
Once the quinoa and roasted potatoes are ready, add them to the mixing bowl with arugula, corn, and cherry tomatoes.
Add the grated carrots and blue cheese to the mixing bowl. Gently toss everything together to combine.
For the dressing, whisk together 3 tablespoons of olive oil, salt, and pepper to taste in a small bowl. Drizzle over the salad and toss again to coat everything evenly.
Serve the salad warm or at room temperature, garnished with additional blue cheese if desired.
Calories per Serving: 450
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