Quinoa Salad with Roasted Yams

Name: Quinoa Salad with Roasted Yams
Total time: 70
Yield: 5
Ingredients: 1 ½ cups diced yams; 3 cups water; 2 cups quinoa, soaked and rinsed; 4 Persian cucumbers - peeled, trimmed, and cut into 1/4-inch cubes; 1 cup chopped Italian parsley; ¼ cup extra-virgin olive oil; ¼ cup 1/4-inch cubed onion; 1 lemon, juiced; 2 tablespoons red wine vinegar; salt and ground black pepper to taste; 5 endive spears to garnish (Optional)

Recipe by Irene K Wong from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

5 servings

•

1 ½ cups diced yams
•

3 cups water
•

2 cups quinoa, soaked and rinsed
•

4 Persian cucumbers - peeled, trimmed, and cut into 1/4-inch cubes
•

1 cup chopped Italian parsley
•

¼ cup extra-virgin olive oil

•

¼ cup 1/4-inch cubed onion
•

1 lemon, juiced
•

2 tablespoons red wine vinegar
•

salt and ground black pepper to taste
•

5 endive spears to garnish (Optional)

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
Bring water to a boil in a large saucepan. Add quinoa, stirring once; return to boil. Cook uncovered until water is absorbed, 10 to 12 minutes. Strain, shaking the sieve well to remove all moisture. Transfer to a mixing bowl.
Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.