Potato salad with eggs and quinoa

Prepare three pots: one large and two small. Wash the potatoes with their skin on, place them in the large pot, cover with water, salt, and bring to a boil. In the first small pot, place the quinoa with 300 ml of water and bring to a boil. In the second small pot, place approximately 500 ml of water for the eggs.

When the water starts to boil, reduce the heat to medium. Boil the potatoes for 18-20 minutes until tender, and the quinoa for 11-12 minutes. In the pot for eggs, boil them for 8-9 minutes.

After boiling, drain the potatoes, quinoa, and eggs and cool them well under cold running water. Peel the eggs and cut them into quarters. Cut the potatoes into cubes of approximately 2.5 cm.