Gnocchi Potato Salad with Green Beans & Quinoa
This warm salad uses store-bought gnocchi as an alternative to traditional potato salad. The green beans & quinoa give it a healthy twist on the traditional summer staple. Vegan & gluten-free!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4-6 sides 1x
- Category: Main, Side, Salad
- Cuisine: Italian, Vegan
Ingredients
Scale
- 1/2 cup red/brown quinoa, rinsed and drained
- 500g gnocchi (make sure it’s vegan) (or 4 cups of cubed, boiled potatoes)
- 2 cups green beans, de-stemmed and cut in half
- 1/3 cup green onions, sliced
- 1/4 cup fresh dill, finely chopped
Creamy Dijon Dressing
- 1/3 cup extra-virgin olive oil
- 1 tbsp vegan mayonnaise
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp maple syrup
- 1/4 tsp salt
Instructions
- In a large bowl, whisk together the ingredients for the Creamy Dijon Dressing. Set asside.
- Add quinoa to a saucepan with 1 cup water, cover and bring to a boil. Reduce heat to simmer, and cook, covered for about 20 minutes.
- Bring a large pot of water to boil. Drop in the gnocchi and cook until they rise to the surface, about 2-3 minutes. Leaving the water boiling, use a slotted spoon to remove the gnocchi from the surface and into a medium bowl. Drain the gnocchi of any excess water and place them into the bowl with the dressing.
- Add the green beans to the boiling water and cook until tender but still crisp, about 5 minutes. Drain beans and add them to the gnocchi.
- Add the quinoa to the gnocchi. Stir in the green onions and dill and serve.
Keywords: bean, dijon, dill, favorite, kid-friendly, maple syrup, original, potato, quinoa, summer, gnocchi, vegan, salad