Ultimate Inca Potato Salad

Ingredients

1lb. Russet potatoes
1 onion, finely chopped
1 clove garlic, minced
1-1/2 to 2 tsp. curry powder
1 cup vegetable oil
1-1/2 cups vegetable broth
3/4 cup Quinoe, rinsed drained
1/4 tsp salt
dash ground pepper
3/4 cup frozen peas, thawed

Directions

1.Wash potatoes; do not pare. Dice into 1/2-inch pieces.
2.Sauté potatoes, onions, garlic and curry powder in oil until onions are tender. Add broth and mix well; bring to a boil. Stir in quinoe, salt and pepper; return to boil. Stir, cover and reduce heat; simmer 15 minutes.
3.Turn off heat, add peas and let stand covered, 5 minutes. Mix gently to fluff. Serve warm or refrigerate and serve cold. Makes 6 servings.

Variation: Add 1/2 cup golden raisins with peas.