Instructions

1. 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. 
2. 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. 
3. 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. 
4. Combine everything together in a large bowl and add the dressing. Toss, season to taste as needed, and serve.