There are a million ways to throw an easy salad together. This is one of my many variances.
Curried Garlicky Quinoa Salad
1 C Quinoa
2 C water
1/2 C cubed roasted sweet potato
1/2 C cubed roasted russet potato
1 C chopped roasted broccoli
1 lg. chopped onion
5 cloves chopped garlic
1 Tbl Olive Oil for sauteing
Dressing
2 Tbl Extra Virgin Olive oil
2 Tbl Bragg's Raw Apple Cider Vinegar
1 tsp curry powder
1 crushed garlic clove
small squeeze of Dijon mustard
1/2 tsp sea salt
fresh ground pepper
Put 2 C water and 1 C quinoa in a sauce pan. Follow directions on package. Most often, it is to bring to a boil, then cover, and reduce heat to a simmer, and allow to cook for 12-15 minutes. Take off the heat and fluff with a fork. Allow to cool.
While quinoa is cooking, saute the onion in 1 Tbl olive oil until translucent. Then add 5 cloves of crushed or chopped garlic. Saute for about 5 more minutes. Stir frequently.
To make the dressing, put the all ingredients into a bowl, except olive oil. Whisk very well. Then while continuously whisking, slowly pour olive a little at a time into the bowl. Alternatively, you can put all ingredients except olive oil, into a blender. Blend well, then slowly add the olive oil while blender is running.
Add veggies, onions and garlic and dressing. Toss gently. You'll have a gorgeous, delicious salad! You could serve this warm if you'd like!
Okay, I know it seems like a lot of garlic, but garlic is so delicious, and so very healthy, it is a miracle food. My mom used to call it a miracle herb. Not only is it a proven antibiotic, antiviral, anti tumor, it helps prevent and cure cancer, bolsters your immune system, prevents and treats heart disease, prevents stroke, and that's the short list!! To learn more about garlic, read here.
-I roasted the sweet potato and russet potato, and broccoli the evening before as part of our dinner. This was a great way to use my left overs. Roasting is an excellent way to prepare most vegetables. Easy, and makes everything more delicious! I washed the potatoes well, left the skin on both the sweet potato AND the russet potato. I cut each potato in half, in half again they long way, then each piece in thirds. Big chunks. Tossed in olive oil, salt and pepper, then roasted/baked at a 400 degree oven for approx. 45 minutes. GREAT side dish! Alternatively, you could bake each the potato and sweet potato whole for an hour at 350 degrees, then cut into desired size.
-The broccoli I did basically the same way. See my recipe here!
-I then cut the potato chunks and broccoli florets smaller for this salad.
Any veggies you like can be placed in this salad. This is just particularly delicious, and substantial. Actually, this salad is FANTASTIC! This is my daughter Madeline's favorite salad for her cold lunch at school! This is an excellent meal in one bowl! Will keep in the fridge easily for a week... with all of that garlic, onions and curry- no bad bacteria would grow anytime soon:) Rockin' healthy, comfort foodish, super healthy, protein, vitamins, minerals, beta carotene, phyto -nutrients, fiber- this dish HAS IT ALL.
Experiment with quinoa. You won't regret it!
Yours in health,
Natalie
