Arugula, White Bean and Roasted Potato Salad. Looking for a healthy salad that’s PACKED with plant-based protein? Try this potato salad. Roasted blue potatoes, quinoa, beans, almonds and a balsamic dressing.
1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper
1/4 teaspoon smoked paprika
1/4cup uncooked quinoa
1 (15 ounce) can white beans, drained and rinsed
1/3cup toasted slivered almonds
8cups arugula (or other heartier, leafy greens. Shredded kale would work!)
3 tablespoons balsamic vinegar
2 teaspoons dijon mustard
1 garlic clove, minced
1/4cup extra-virgin olive oil
Preheat oven to 400 degrees F. Halve the blue Little Potatoes, then toss with 2 teaspoons olive oil, salt, pepper and smoked paprika. Place in a single layer on a baking sheet and roast for 25-30 minutes until tender. Remove and let cool slightly.
While the potatoes are cooking, place the quinoa and 1/2 cup water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until quinoa is tender, about 12 minutes. Remove from heat and let stand an additional 5 minutes before fluffing with a fork.
When ready to assemble, whisk together the vinegar, garlic, dijon mustard and generous pinch salt and pepper in a small jar or container. Continue to whisk, slowly drizzling in the olive oil until a creamy dressing forms.
Combine everything together in a large bowl and add the dressing. Toss, season to taste as needed, and serve.