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. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
2. 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. 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. 4 Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.

Nutrition per serving