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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 | Healthy Quinoa Salad Recipes

  • 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)
  • Directions

  • 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.
  • Sweet potato can be substituted for the yams if desired.
  • Info | Healthy Quinoa Salad Recipes

    prep: 20 mins cook: 35 mins additional: 15 mins total: 1 hr 10 mins Servings: 5 Yield: 5 servings

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