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Quinoa Pomegranate salad with Asparagus and nuts
Potato Salad
2 c. cooked quinoa, drained and cooled off
⅔ (2/3) lb lightly steamed asparagus, cooled off
1 c. shredded carrot
½ c. chopped mint
½ c. chopped dill
½ c. chopped cilantro
½ c. scallions chopped
1 c. pomegranate seeds
Add all these ingredients together in large bowl.
Dressing:
2tbls. or so of olive oil
½ c. of lemon juice. Can also add some orange juice (optional).
Pinch salt
Pepper
Mix dressing and add to salad.
Add ¼ c. chopped walnuts or more to taste.
Can also add dried cranberries as an optional item.
—Susan Johnson
This is something that I grew up on, I call it "My Mom's Potato Salad", and in my opinion, the best potato salad you'll ever have!! It's simple, yummy, and vegan friendly :)
Ingredients: rose potatoes, vegetable oil, lemon juice, white onion (or yellow), salt and pepper.
Directions: wash and cut potatoes into bite size pieces (no need to peel, the red skin adds flavor), put in pot with just enough water to cover. Place on stove on high heat, as soon as water begins to boil, monitor for 5 minutes, then turn off heat. Drain water, keep potatoes in same pot. The onion should be cut in half, and sliced paper thin, when I say paper thin, I mean extremely super duper as thin as humanly possible to cut. Once cut, spread over warm, drained potatoes. Use equal parts of oil and lemon juice to dress the potatoes and onions, and salt and pepper. Don't be shy with the salt and pepper! Mix it all up, cover and let sit for about 5-7 minutes before serving. I don't use measuring cups, and have made this since I was tall enough to look over the counter, but I would suggest for one sack of potatoes (7-8 cups), use 1 to 3/4 of a large onion, 3-4 tablespoons of oil and lemon juice.
This recepie is incredibly easy, healthy and freakin delicious!! —Rachelle G.
