QUINOA SALAD WITH ROASTED YAMS

Quinoa Salad with Roasted Yams image

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

Provided by Irene K. Wong

Categories Salad Grains Quinoa Salad Recipes

Time 1h10m

Yield 5

Number Of Ingredients 11

Ingredients

1 ½ cups diced yams
3 cups water
2 cups quinoa, soaked and rinsed
4 Persian cucumbers - peeled, trimmed, and cut into 1/4-inch cubes
1 cup chopped Italian parsley
¼ cup extra-virgin olive oil
¼ cup 1/4-inch cubed onion
1 lemon, juiced
2 tablespoons red wine vinegar
salt and ground black pepper to taste
5 endive spears to garnish

Steps:

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.

Nutrition Facts : Calories 453.3 calories, Carbohydrate 69 g, Fat 15.8 g, Fiber 9.6 g, Protein 12.6 g, SaturatedFat 2.2 g, Sodium 57.1 mg, Sugar 4.5 g