There are a few different things you can do to this salad if you’d like:
First, you could toast the walnuts in a skillet with a teaspoon or so of butter. Barely toast them or they will have a burnt taste (about 3 minutes or until fragrant).
Second, if you don’t prefer the “bite” of red onions, you can chop them and then soak them in about 2 teaspoons of red or apple cider vinegar while the potatoes cook. Then throw the onions in your salad. The onions will still have excellent flavor but it will take the sharp, raw onion bite out of them.
Lastly, if you want to serve this salad slightly warm, then go for it! In this case there would be no need for the quinoa and sweet potatoes to cool. I have made this salad both warm and cold and it is delightful either way 🙂
Original recipe by Ms. Skinny, with my variations.