Ingredients
VEG, GF, RSF 
2 hours 
4-6 Potatoes
- 2kg of potatoes - I’ve used a mix of nicola and kipfler white potatoes, yellow sweet potatoes, and purple potatoes, but feel free to use a mix of your favourite.
- 1½ cups quinoa, cooked and cooled
- 1 small red onion, finely sliced
- Zest of 1 lemon
- A small handful of oregano leaves for sprinkling
Green Herb Dressing
- 1 bunch chives
- A handful of fresh oregano leaves
- A handful of fresh parsley
- Juice of 1 lemon
- 3 tbs extra virgin olive oil
- Pinch sea salt to taste
Smokey Mayo Dressing
- ½ cup whole egg mayonnaise
- 1 tbs smokey paprika
- ½ tsp ground cumin
- ½ tsp cinnamon
- 2 tbs water
- Pinch sea salt to taste
Method
Potatoes
- Cut the potatoes into wedges and arrange onto one or two baking trays then drizzle with a little olive oil.
- Bake at 180C/350F for 1 hour and 30 minutes and until cooked through and golden.
- Remove from the oven and set aside.
- Add the pre-cooked and cooled quinoa to a pan on medium to high heat - leftover quinoa from a day or two before is also perfect for this.
- Next, add a little olive oil and sea salt, then lightly stir continuously until the quinoa is crispy, then remove from the heat and set aside.
Green Herb Dressing
- Blend the chives, oregano, parsley, olive oil, lemon juice, and sea salt until smooth then set aside. If you don't have a blender simply finely chop all the herbs and mix with the lemon juice, olive oil, and sea salt.
Smokey Mayo Dressing
- In a small bowl whisk together the mayonnaise, smokey paprika, cumin, cinnamon, water, and sea salt until smooth then set aside.
To Assemble
- Arrange the baked potatoes onto a serving plate and sprinkle over half of the crispy quinoa.
- Drizzle with the green herb dressing and the smokey mayo dressing.
- Sprinkle over the remaining crispy quinoa.
- Top with the red onion slices, fresh oregano leaves, lemon zest, a sprinkle of sea salt, and a drizzle of extra virgin olive oil. Enjoy!
