This is an all-time favorite of my friends and family! Add some roasted beets and Romanesco broccoli if desired.
Ingredients
- ½ cups diced yams: 1 piece
- water: 3 cups
- quinoa, soaked and rinsed: 2 cups
- Persian cucumbers - peeled, trimmed, and: 4 piece (cut into 1/4 inch cubes)
- Italian parsley: 1 cup (chopped)
- extra-virgin olive oil: 0.25 cup
- 1/4-inch cubed onion: 0.25 cup
- lemon: 1 piece (juiced)
- red wine vinegar: 2 Tbsp
- salt and ground black pepper: (to taste)
- endive spears to garnish: 5 piece (optional)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
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Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
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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.
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Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.
