INGREDIENTS:1 lb. Washington russet potatoes 1 cup finely chopped onions 1 clove garlic, minced 1 ½ to 2 tsp. curry powder 1 Tbsp. vegetable oil 1 ½ cups vegetable broth ¾ cup quinoa, rinsed and drained ¼ tsp. salt dash ground pepper ¾ cup frozen peas, thawedDIRECTIONS:Wash potatoes; do not pare. Cut into ½-inch dice. Sauté potatoes, onions, garlic and curry powder in oil until onions are tender. Add broth and mix well; bring to a boil. Stir in quinoa, salt and pepper; return to boil. Stir, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.