Unique Walnut and Quiona Salad
Prep time: 5 min
Cook time quinoa and potato: 15 min
I always have a pan of a cooked grain in the fridge ready to be used. If you keep a cooked grain on hand the prep time is significantly decreased. I also keep a few potatoes on hand already boiled so they are easy to throw into some eggs or tofu stir fry or add substance to a otherwise light salad or veggie stir fry. Adding a few herbs or spices to some diced boiled potatoes (which can then be gently warmed in olive oil) make an easy side dish when you need a quick dinner. Be careful to not use too high of heat on olive oil to prevent the production of toxic acrylamides. If high heat is desired then use oil with a higher smoking point such as canola or coconut.
In this dish I actually used left over fried potatoes from the night before for a smooth addition to this lovely salad. As a simple carbohydrate potatoes are a very easily digestible food so make a good choice for those with a sensitive stomach or gi issues. Rosemary is a wonderful choice for an herb as it has anti-inflammatory properties.
1/3 lb plus mixed leaf lettuce
½ c cooked quinoa
½ c cup walnuts
1 beet, diced or sliced
1 potato, cooked, diced and fried
2 T fresh rosemary, chopped
¼ c blue goat cheese (optional)
3T olive oil
3T apple cider vinegar
Add all ingredients to bowl and drizzle with olive oil and apple cider vinegar to taste.