Asparagus and Potato Quinoa Salad with Orange Parsley Dressing | Idaho Potato Commission
Preheat oven to 375° F. In a large saucepan, bring 6 cups of water to a boil. Add whole potatoes and cook for 10-15 minutes or until tender. Drain and cut into ½ inch cubes. Set aside to cool....
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Ingredients
- 1 lb Idaho® Red French Fingerling Potatoes
- ¼ cup slivered almonds
- 1 cup uncooked quinoa
- 1 bunch fresh asparagus, ends trimmed
- 1 tablespoon honey
- 3 tablespoons freshly squeezed orange juice
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- ¼ cup fresh parsley, coarsely chopped, plus more for garnish
- 3 chives, finely chopped
- ½ teaspoon fresh orange zest
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