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Quinoa Salad with Roasted Yams

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Irene K. Wong

"This is an all-time favorite of my friends and family! Add some roasted beets and Romanesco broccoli if desired."
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1 h 10 m servings 453 cals
Original recipe yields 5 servings

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
  2. Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
  3. 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.
  4. Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.


  • Cook's Note:
  • Sweet potato can be substituted for the yams if desired.

Nutrition Facts

Per Serving: 453 calories; 15.8 g fat; 69 g carbohydrates; 12.6 g protein; 0 mg cholesterol; 57 mg sodium. Full nutrition

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