Sunday, November 6, 2016

curried potato salad with quinoa, kale, and capers!

say that five times fast!
or should i have titled it "kurried potato salad with keenwah, kale, and kapers"?!
haha, okay, sorry.
this is a recipe with a few different components but if you have a little patience, it's really worth it.
it's super hardy but very healthy and you won't miss the meat at all!
good for the new season too.
it's just so comforting and satisfying on a chilly evening.
but healthy enough to bring you into pumpkin baking season :)

Curried Potato Salad with Quinoa, Kale, and Capers
Serves 4.
2 pounds fingerling potatoes, washed and scrubbed
1 tablespoon curry powder, or paste, spice-level your call
1/2 cup good quality mayonnaise
Salt, pepper, and sriracha, to taste
2 bunches of kale, de-stemmed, washed, and cooked according to your taste (steamed, sauteed, etc)
1 pound sliced baby bella mushrooms, cleaned and sauteed
1 cup quinoa, cooked
2-3 tomatoes, chopped
2 tablespoons capers, drained

Half or quarter the potatoes into similar sizes. Fill a saucepan with cold water and add potatoes. Bring to a boil then reduce to a simmer for 10-15 minutes, until barely tender. Remove from heat, drain, and put back in saucepan with a dishtowel covering for another 10 minutes to steam until tender. Place in large bowl and set aside.
Meanwhile, whisk curry powder or paste and mayo until smooth. Season with salt, pepper, and sriracha to taste.
Pour over steamed potatoes and gently mix. Set aside.
Pile up the cooked kale on the serving plate. Add mushrooms and quinoa on the top. Mound up the curried potatoes and sprinkle with chopped tomatoes and capers. Serve warm and enjoy!
*I realize that it might be difficult to keep everything warm since there are so many components. Try to keep things warm but this salad is just as delicious at room temperature so no worries!*

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