Easy 49 min

Quinoa Salad with Roasted Yams

asian european filipino french greek mediterranean middle eastern region side main drink sweet sour bitter savory hard fast

Prep

20 min

Cook

29 min

Total

49 min

Ingredients (11)

1 ½ cups diced yams g

3 cups water g

2 cups quinoa, soaked and rinsed g

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

1 cup chopped Italian parsley g

¼ cup extra-virgin olive oil g

¼ cup 1/4-inch cubed onion g

1 lemon, juiced g

2 tablespoons red wine vinegar g

salt and ground black pepper to taste g

5 endive spears to garnish (Optional) g

Nutrition

kcal

fat

carbs

protein

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.