Quinoa Salad with Roasted Yams
Description
This savory quinoa salad made with roasted yams, Persian cucumbers, and Italian parsley will be a weeknight favorite for the whole family.
Ingredients
•
1 1/2 cups diced yams
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3 cups water
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2 cups quinoa, soaked and rinsed
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4 Persian cucumbers - peeled, trimmed, and cut into 1/4-inch cubes
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1 cup chopped Italian parsley
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1/4 cup extra-virgin olive oil
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1/4 cup 1/4-inch cubed onion
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1 lemon, juiced
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2 tablespoons red wine vinegar
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salt and ground black pepper to taste
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5 endive spears to garnish
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
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
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
Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.