Summer is finally here and it always has me craving salads. This dish makes a great side salad or a main meal. Asparagus is one of the most alkaline vegetables and is a very powerful acid reducer. This salad is easy to make and super healthy. I would recommend sweet potatoes. I used normal small potatoes as I couldn’t find any sweet potatoes where I am in southern Italy.
1 cup of cooked quinoa
A bunch of asparagus (about 20) I used only the heads
2 radishes thinly sliced
1 small sweet potato cut into small pieces or 4 small normal potatoes – no need to remove the skin
Apple cider vinegar
2 garlic cloves thinly sliced
Start by preheating your oven to 180C. Scrub the potatoes well. No need to remove the skin. Cut into small pieces and place in a bowl with olive oil, cayenne pepper, himalayan salt and slices of garlic and mix well making sure the potatoes are well coated. You can prepare them a few hours before hand if you like so the flavours blend well. Place in the oven and cook for 15-20 minutes. Cooking times will vary depending on different ovens so keep checking the potatoes. You want them golden brown and crisp.
While the potatoes are in the oven you can cook the quinoa according to the instructions on the packet. When the potatoes are almost cooked place the asparagus in a steamer and steam for about 4 minutes then put them aside to cool.
Once ready place the quinoa, asparagus and roast potatoes in a bowl, mix together and add the sliced radishes on top. Add olive oil, apple cider vinegar and salt and pepper to your liking. Serve and enjoy!