Almost too pretty to eat! This twist on traditional potato salad is packed with nutrients and tastes as wonderful as it looks. Bright purple potatoes and deep green asparagus make a lovely addition to any table.
Complemented by the nuttiness of quinoa and infusions of lemon and garlic, it will be impossible to stop at one serving. Serve it warm or cold, it’s delicious either way!
Colorful Potato Salad
I loved developing this recipe. The colors are so bright and cheery that it’s hard not to enjoy working with these ingredients. Not to mention, anytime a recipe involves combining garlic and olive oil, you really can’t lose. As attractive as this dish is, my favorite thing by far is its top-shelf nutritional status.
Healthy Potato Salad
The purple potatoes are packed with antioxidants — four times as much as Russet potatoes — and potassium. The purple color is created by anthocyanin which also acts as an antioxidant, it helps strengthen the immune system, as well as contributes to cardiac health and fights cancer.
Not to mention, asparagus is ranked in the top 20 foods on the ANDI scale (Aggregate Nutrition Density Index). While boasting high levels of folate and vitamin K, it helps fight depression by preventing homocysteine levels from rising to the point that it interferes with dopamine, serotonin, and norepinephrine (neurotransmitters associated with mood or the happy chemicals in your brain).
Then you have quinoa, cashews, olive oil, garlic and lemon collectively adding more plant protein, healthy fats, antioxidants and vitamin C to the mix!
Asparagus Quinoa Purple Potato Salad – Helpful hints:
I didn’t peel the potatoes, as this retains the vibrant color. Also, one of the many benefits of a recipe that is entirely plant-based and dairy free is its ability to withstand the warm summer days without spoilage.
If you want to shorten the prep time for this recipe the quinoa can be easily prepared the night before and refrigerated until prep time the following day. This recipe is extremely flexible and can be served upon completion or refrigerated and served later. Enjoy!
Almost too pretty to eat! This twist on traditional potato salad is packed with nutrients and tastes as wonderful as it looks. Bright purple potatoes and deep green asparagus make a lovely addition to any table. Complemented by the nuttiness of quinoa and infusions of lemon and garlic, it will be hard to stop at one serving. Serve it warm or cold, it's delicious either way!
Ingredients
- Quinoa
- 1/2 cup sprouted quinoa
- 1 cup filtered water
- 1 clove garlic (sliced)
- dash sea salt
- Potato Salad
- 1 cup raw cashews, soaked
- 1 pound purple passion 2 bite potatoes,unpeeled
- 1 pound fresh asparagus (thinner is better)
- 3 tablespoons olive oil, divided
- 6 medium cloves garlic, divided
- 2 lemons, juiced
- 1/2 shallot, sliced
- 1/2 cup unsweetened plant-based milk (I use cashew milk)
- dash black pepper
Instructions
- Place cashews in a bowl and cover with extremely hot water. Let soak for about 30 minutes. Cashews are ready when soft and tender, rinse and drain. Alternatively, soak cashews in cold water overnight in the refrigerator (about 8 to 10 hours), then rinse and drain.
- 1) Cook quinoa (if you have never cooked quinoa, you can get detailed instructions on The Many Faces of Cooking Quinoa post. ) Place quinoa in pot with 1 cup water and add 1 sliced garlic clove and a dash of sea salt. Bring to a boil then reduce to low heat and simmer for 15 minutes. When quinoa is done, remove from heat to cool and extract garlic slices.
- 2) Wash potatoes and asparagus. Spread asparagus out on a towel to dry.
- 3) Chop off bottom ends of asparagus and cut stalks into 1 inch lengths.
- 4) In a medium/large skillet, place 1 tablespoon olive oil and 3 minced garlic cloves in center of pan over a medium flame. Spread asparagus around the perimeter of the pan. Once olive oil begins to bubble, combine asparagus with the garlic and olive oil. Cook until asparagus is somewhat tender but still retains some crunch. Garlic should be medium brown at this point. Spread mixture onto a plate to cool. Do not place in a bowl or it will continue to cook and possibly weep. Reserve pan for cooking olive oil and garlic for salad dressing - no need to wash!
- 5) Cut potatoes into small wedges and place in a large pan. Cover with cold water and add a teaspoon of sea salt. Bring potatoes to a boil and immediately reduce to a simmer. While waiting for water to boil juice 2 lemons. This should yield approx. 6 tablespoons lemon juice. Simmer potatoes about 10 minutes or until fork tender. Check at the 5 minute mark to assure that potatoes are not cooking faster. Drain potatoes and place in large bowl. While potatoes are still warm, sprinkle with 3 tablespoons lemon juice and black pepper then allow to cool.
- 6) Place remaining 3 tablespoons olive oil and remaining 3 cloves garlic (minced) in reserved skillet. Saute over medium heat until garlic is browned. Reduce heat to low and slowly pour in remaining lemon juice mixing with garlic and olive oil while deglazing the pan. Caution- Pour juice in a little at a time as it may spatter. Remove from heat. Set aside to cool.
- 7) Place soaked cashews in a food processor or high speed blender. Add lemon- garlic-olive oil mixture and shallot. Process until nuts are almost smooth and mixture is blended well. At this point it may look like dough. Add plant-based milk and blend until mixture has a thick dressing consistency. Add additional milk to thin if necessary.
- 8) Gently mix asparagus in with potatoes, then add quinoa. Lift and stir in lemon cashew dressing to taste. Sprinkle with sea salt and pepper. This salad can be enjoyed at room temperature or chilled. If you are looking for a more robust flavor the taste will intensify after refrigeration.
Notes
If you don't prep the quinoa the night before the cook time is adjusted for cooking the quinoa while cooking the asparagus and potatoes.
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