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Quinoa And Purple Potato Salad

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Ingredients

12 ounces purple Peruvian potatoes, unpeeled, cut into 1/2-inch pieces

4 cups low-sodium chicken broth

2 cups quinoa

3 cloves garlic, peeled and smashed

2 cups (8 ounces) frozen peas, thawed

1/2 cup pitted medium black olives

1/3 cup chopped fresh oregano leaves

1/4 cup extra-virgin olive oil

1/4 cup agave nectar

3 tablespoons fresh lime juice (from about 2 to 3 large limes)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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