Quinoa and Purple Potato Salad

Name: Quinoa and Purple Potato Salad
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