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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.