Warm German Potato Salad

A variation of the recipe on Vegetarian Times website. Lip-smacking tasty potatoes on a bed of spinach. Serves 2. Four Stars.

Ingredients

• 8 oz. baby red potatoes, cut into 1- x 1/2-inch pieces
• 4 oz. green beans, cut into 2-inch pieces
• 1 garlic clove, minced
• 2 Tbs. olive oil
• 2-3 green onions, white and pale-green parts chopped (1/4 cup)
• 2 Tbs. white balsamic vinegar
• 2 Tbs. chopped fresh parsley
• 4 cups loosely packed baby spinach leaves

Directions

1. Cook potatoes in pot of boiling salted water 8 minutes, or until tender. Add green beans during last minute or so of cooking.

2. Meanwhile, heat oil in skillet over medium heat. Add green onions and garlic. Cook 3 to 4 minutes, or until tender but not browned. Remove from heat, and stir in vinegar.

3. Drain potatoes and green beans. Toss with olive oil mixture and parsley. Season with salt and pepper. Serve warm on bed of spinach.

Quinoa in the Garden

This is a very refreshing grain salad. I like to cook the quinoa ahead of time so it is cooled before assembling the recipe. It stays "fluffier" that way. I also use my rice cooker to cook the quinoa, 2 parts liquid, 1 part quinoa. Easy! Feel free to adjust the mint and parsley to taste.

1 cup quinoa, rinsed, cooked and cooled
1 English cucumber, peeled, seeded, and diced
2 tomatoes -- seeded & finely chopped
1 serrano pepper, diced
2 tablespoons fresh mint, chopped
1/4 cup flat parsley, minced
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3 tablespoons olive oil
3 tablespoons (or more) freshly squeezed lime juice
1/2 teaspoon salt, or to taste
fresh ground pepper, to taste
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1 ripe avocado, peeled, pitted, and sliced
alfalfa sprouts for garnish, optional

In large bowl combine the first six ingredients. Mix the oil, lime, salt and pepper in another container. Mix well and add to quinoa mixture. Taste and adjust lime if necessary. Garnish with avocado and sprouts.