Name: Quinoa Salad with Roasted Yams
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Diced yams - 1 ½ cups; Water - 3 cups; Quinoa, soaked and rinsed - 2 cups; Persian cucumbers - peeled, trimmed, and cut into 1/4-inch cubes - 4; Chopped Italian parsley - 1 cup; Extra-virgin olive oil - ¼ cup; 1/4-inch cubed onion - ¼ cup; Lemon, juiced - 1; Red wine vinegar - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Endive spears to garnish (Optional) - 5

Ingredients for - Quinoa Salad with Roasted Yams

1. Diced yams 1 ½ cups

2. Water 3 cups

3. Quinoa, soaked and rinsed 2 cups

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

5. Chopped Italian parsley 1 cup

6. Extra-virgin olive oil ¼ cup

7. 1/4-inch cubed onion ¼ cup

8. Lemon, juiced 1

9. Red wine vinegar 2 tablespoons

10. Salt and ground black pepper to taste 2 tablespoons

11. Endive spears to garnish (Optional) 5

How to cook deliciously - Quinoa Salad with Roasted Yams

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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