Quinoa Salad With Roasted Yams
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Recipe Summary Quinoa Salad With Roasted Yams
This is an all-time favorite of my friends and family! Add some roasted beets and Romanesco broccoli if desired.Ingredients | Pumpkin Yam Enzyme Peel1 ½ cups diced yams3 cups water2 cups quinoa, soaked and rinsed4 Persian cucumbers - peeled, trimmed, and cut into 1/4-inch cubes1 cup chopped Italian parsley¼ cup extra-virgin olive oil¼ cup 1/4-inch cubed onion1 lemon, juiced2 tablespoons red wine vinegarsalt and ground black pepper to taste5 endive spears to garnish (Optional)DirectionsPreheat 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 minutesBring 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.Sweet potato can be substituted for the yams if desired.Info | Pumpkin Yam Enzyme Peelprep:
20 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 10 mins
Servings:
5
Yield:
5 servings
TAG : Quinoa Salad With Roasted YamsSalad, Grains, Quinoa Salad Recipes,
