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Ultimate Inca Potato Salad

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, cover and reduce heat; simmer 15 minutes. Turn off heat; add peas and let stand, covered, 5 minutes. Mix gently to fluff. Serve warm or cold.SERVINGS:6 servings

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