INGREDIENTS
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5-6 purple fingerling potatoes, chopped into 1/2-inch chunks
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1 carrot, chopped
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1 cup cooked quinoa
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1 rounded cup sliced green beans
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1 cup fresh or frozen corn (if using frozen, prepare according to package directions)
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2 roma tomatoes, chopped
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2 Tbs. olive oil
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1 Tbs. lemon juice
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1 clove garlic, peeled, smashed, and diced
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1-2 tsp. chopped fresh oregano or rosemary, optional
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salt and pepper to taste