Thursday, January 17, 2013

Rosemary Potato Quinoa Salad

I have another potato recipe for you! This one incorporates one of my favourite flavour combinations, potato and rosemary. This salad is warm, comforting, and of course packed with healthy ingredients. With some extra-cold weather on it's way, having something warm and comforting to eat is always welcome.

Rosemary Potato Quinoa Salad
Serves 6

6 small-medium yellow fleshed potatoes (~800 g), diced small
3 tbsp olive oil
rosemary, to taste
1 cup dry quinoa
1 tbsp olive oil
1 onion, diced
6 mushrooms, sliced
2 garlic cloves, shredded
2 tbsp chopped fresh parsley

1. Preheat oven to 350 degrees F
2. Toss diced potatoes in olive oil, rosemary, salt, and pepper to taste in a large roasting pan.
3. Bake for 25 minutes, and then stir. Increase heat to 400 degrees F and bake for another 15-20 minutes until sizzling.
4. While the potatoes are in the oven, cook the quinoa according to package directions. (Bring to a boil in 1.5 cups water, stir, cover, and reduce to low for 15 minutes)
5. In a large pan heat olive oil over medium heat. Add onion and sauté for 5 minutes until soft. Add the mushrooms and garlic and continue to heat until mushrooms are cooked.
6. In a large bowl combine quinoa with onion mixture and stir to coat. Add potatoes and fresh parsley and mix well. Serve warm.

The photo doesn't do the salad justice really. While making this salad, which I had a feeling I would be sharing the recipe, I tried to think about the last time I took a picture with my regular camera, or with the DSLR. I couldn't think of it! It has been quite some time and after looking at this picture, I think I need to return to using a real camera. The artificial lighting in my home at night is just not conducive to good iPhone photography.

Anyway, the salad was delicious, and was another winning rosemary and potato combination. I had it alongside some baby arugula with a little bit of balsamic drizzled overtop. I imagine spinach would be nice too if arugula isn't your thing. Be sure to be liberal with the olive oil when roasted the potatoes as this extra oil becomes the "dressing" for the salad, helping to keep it all together. 

Sunday, January 13, 2013

Red Wine Vinaigrette Potato Salad

I can't believe it is already mid January! I have only been back at school a week, so the Holidays felt nice and long for me. I had a wonderful time and I hope you all did as well. As per usual, I did lots of cooking and baking. I tried some new recipes, and some have become regulars. I also received some wonderful kitchen related gifts. I received a new crock pot from my Mom, which is nice and large. I have used it twice so far and have LOVED coming home to a nice hot stew after a long day. I also received a some cookbooks to add to my growing collection.

While looking for inspiration for the recipe I am sharing today, I realized how many amazing recipes are within these books, and the many others that I have. I need to start cooking from them more. In the past I liked to cook on a whim, but now that I am cooking for two, I prefer to cook from a recipe that is less likely to fail, and is easy for him to follow if the dish is a hit.

This recipe was inspired by a number of different things. The big bag of potatoes I bought last week that were starting to sprout put me on a mission to use up a bunch of them ASAP. Then, I was given some delicious homemade red wine vinegar from my Grandfather. It has such a distinct taste that I love so much and have had imprinted in my mind since my childhood. With fond memories of a vinaigrette potato salad my Aunt once made, a vinaigrette potato salad was born. Adding the parsley, peas, and green onion adds a different texture, adds flavour, and of course some green nutrition.

Red Wine Vinaigrette Potato Salad
Serves 6-8

8-10 small to medium potatoes (should have weighed this out as actual quantity may be variable)
3/4 cup chopped green onion
1/2 cup chopped parsley
1 1/2 cup cooked peas
1/4 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, grated
1/4 tsp salt, or to taste
1/4 tsp pepper, or to taste

1. Cut potatoes into quarters and boil until cooked but not too soft. Once cooked, drain, rinse with cold water, and chop into desired bite sized pieces.
2. Combine potatoes, green onion, parsley, and peas in a bowl.
3. Whisk together oil, red wine vinegar, garlic, salt and pepper into a bowl and pour over potato mixture. Stir to combine.

I served the salad at room temperature but is best served cold after marinating for a few hours. This salad could have used a touch more vinegar, and I may add a little bit of white vinegar into the mix next time. Keep in mind, I love vinegar, so this recipe is probably just fine for most people. The green onion and parsley combination have been a big player in my kitchen lately, after using them in a Sweet Potato Quinoa recipe from Quinoa Revolution. I think they will continue to make an appearance.