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Quinoa Salad with Roasted Yams
Quinoa Salad with Roasted Yams
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Roasted yam and quinoa salad with cucumbers and parsley - a family weeknight favorite.
Ingredients:
  • 1.5 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
  • 0.25 cup extra-virgin olive oil
  • 0.25 cup 1/4-inch cubed onion
  • 1 lemon, juiced
  • 2 tablespoons red wine vinegar
  • 5 endive spears to garnish
Instructions:
  • Preheat the oven to 350°F (175°C) and place yams on a foil-lined baking sheet.
  • Roast in the preheated oven until the yams are tender and have crispy edges, approximately 20 minutes. Allow to cool to room temperature for about 15 minutes.
  • Place water in a large saucepan and bring it to a boil. Add quinoa and stir once, then let it return to a boil. Cook uncovered until all water is absorbed, approximately 10 to 12 minutes. Strain the quinoa, ensuring there is no moisture left by shaking the sieve well. Transfer the quinoa to a mixing bowl.
  • Combine sliced cucumbers, boiled yams, chopped parsley, drizzle of olive oil, diced onion, freshly squeezed lemon juice, splash of red wine vinegar, pinch of salt, and sprinkle of pepper with cooked quinoa. Top with endive spears for garnish.

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