New Polish Potatoes

Courtesy of epicurious 4 Servings • 10 Min. Prep Time • 6 Min. Cook Time

Ingredients
For the Cucumber Salad:
Add 1/2 cucumber, peeled and chopped
Add 1/2 c. Greek kefir sour cream (or low-fat sour cream)
Add juice of 1 lemon
Add 1/2 tsp. salt

For the Vegetable Medley:
Add 1 Tbsp. olive oil
Add 1 red onion, peeled and diced
Add 6 asparagus stalks, cut in 1/4-in. pieces
Add 1/2 c. fresh or frozen corn
Add 1/2 c. fresh or frozen peas
Add 1 beet - peeled, cooked, and cubed
Add salt and pepper to taste

For the Potato Mixture:
Add 2 medium red-skin potatoes, cooked and cubed
Add 1/2 c. cooked quinoa
Add 2 slices Muenster cheese

Directions:

1. Make the Cucumber Salad: In a medium bowl, mix the cucumber, sour cream, lemon juice, and salt together. Set aside.

2. Make the Vegetable Medley: In a large sauté pan, warm the oil over moderate heat. Add the onion and cook until soft, about 4 minutes. Add the asparagus, corn, and peas and cook for 2 minutes. Add the beet, season with salt and pepper to taste, and set aside.

3. Make the Potato Mixture: In a large microwavable bowl, combine the potatoes and quinoa and top with the cheese. Microwave for 45 seconds on high, until hot and bubbly. Add 1/2 cup of the cucumber salad, using more to taste, and the vegetables, gently stir, and serve.

From The 2014 Healthy Lunchtime Challenge Cookbook

Recipe Provided by Andrew Chardack, Age 9

All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious

For more information, please visit epicurious.com

Nutrition:

Calories: 308; Total Fat: 14g; Total Carbs: 38g; Protein: 10g;