Hard Salad

Quinoa Salad with Roasted Yams

Name: Quinoa Salad with Roasted Yams
Prep time: 20 min
Cook time: 29 min
Total time: 49 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1.5 cups diced yams; 3 cups water; 2 cups quinoa , soaked and rinsed; 4 Persians cucumbers - peeled , trimmed, and cut into 1/4-inch cubes; 1 cup chopped Italian parsley; 0.25 cups extra-virgin olive oil; 0.25 cups 1/4-inch cubed onion; 1 lemon , juiced; 2 tablespoons red wine vinegar; salt and ground black pepper to taste; 5 endives spears to garnish , Optional

Total Time

49 min

20m prep · 29m cook

Servings

4 people

Rating

—

Difficulty

Hard

70 views

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This is an all-time favorite of my friends and family! Add some roasted beets and Romanesco broccoli if desired.

Ingredients

1.5 cups diced yams
3 cups water
2 cups quinoa , soaked and rinsed
4 Persians cucumbers - peeled , trimmed, and cut into 1/4-inch cubes
1 cup chopped Italian parsley
0.25 cups extra-virgin olive oil
0.25 cups 1/4-inch cubed onion
1 lemon , juiced
2 tablespoons red wine vinegar
salt and ground black pepper to taste
5 endives spears to garnish , Optional

Instructions

1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
2

Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
3

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.
4

Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.