- 1 1/2 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
- 1/4 cup extra-virgin olive oil
- 1/4 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)
- 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.
05/26/2019
recipepes.com
quinoa salad with roasted yams, recipe
PT15M
PT1H
5
455 calories
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