Quinoa Salad Featuring Roasted Yams

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 (Optional)

Step 1

Lightly heat your oven to 350°F (175°C). Line a baking sheet with foil and spread the yams out on it. Pop them in the oven and roast until they’re tender and the edges start to wrinkle, which should take about 20 minutes. Let them cool for around 15 minutes while you get the rest ready.

Step 2

Bring a large pot of water to a boil. Add the quinoa, give it a quick stir, and let it cook uncovered until all the water is absorbed, about 10 to 12 minutes. Drain any excess water by shaking the quinoa well in a fine sieve, then transfer it to a big bowl.

Step 3

Now, toss in the cucumbers, cooled yams, parsley, olive oil, chopped onion, lemon juice, red wine vinegar, and season everything with salt and pepper. Give it all a good mix so the flavors come together. Finally, garnish with some fresh endive spears before serving.