New Polish Potatoes
Courtesy of epicurious
Servings: 4
Prep Time: 10 Min. Cook Time: 6 Min. What you need:
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For the Cucumber Salad:
+ 1/2 cucumber, peeled and chopped + 1/2 c. Greek kefir sour cream (or low-fat sour cream) + juice of 1 lemon + 1/2 tsp. salt For the Vegetable Medley: + 1 Tbsp. olive oil + 1 red onion, peeled and diced + 6 asparagus stalks, cut in 1/4-in. pieces + 1/2 c. fresh or frozen corn + 1/2 c. fresh or frozen peas + 1 beet - peeled, cooked, and cubed + salt and pepper to taste For the Potato Mixture: + 2 medium red-skin potatoes, cooked and cubed + 1/2 c. cooked quinoa + 2 slices Muenster cheese What to do:
1. Make the Cucumber Salad: In a medium bowl, mix the cucumber, sour cream, lemon juice, and salt together. Set aside.
2. Make the Vegetable Medley: In a large sauté pan, warm the oil over moderate heat. Add the onion and cook until soft, about 4 minutes. Add the asparagus, corn, and peas and cook for 2 minutes. Add the beet, season with salt and pepper to taste, and set aside. 3. Make the Potato Mixture: In a large microwavable bowl, combine the potatoes and quinoa and top with the cheese. Microwave for 45 seconds on high, until hot and bubbly. Add 1/2 cup of the cucumber salad, using more to taste, and the vegetables, gently stir, and serve. From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Andrew Chardack, Age 9 All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious For more information, please visit epicurious.com Nutritional information:
Calories: 308; Total Fat: 14g; Total Carbs: 38g; Protein: 10g;
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