Quinoa Salad with Roasted Yams

This savory quinoa salad made with roasted yams, Persian cucumbers, and Italian parsley will be a weeknight favorite for the whole family.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 453 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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

Step 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.

Step 4

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