This dish has a fantastic flavor! Consider serving it as the main dish or a side dish.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 5 |
| Yield: | 5 servings |
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)
Instructions
- 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.
Reviews
Great recipe. Roasted the yam a day before. Just peeled and diced. Added spinach instead of endive. Added ground beef for full meal. Will make again.
I added halved cherry tomatoes, feta cheese, and used mixed quinoa. Very good. I made 1.5 times the dressing to have the right amount.