This is an all-time favorite of my friends and family! Add some roasted beets and Romanesco broccoli if desired.

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Recipe Summary

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

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

  • 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.

Cook's Note:

Sweet potato can be substituted for the yams if desired.

Nutrition Facts

453 calories; protein 12.6g 25% DV; carbohydrates 69g 22% DV; fat 15.8g 24% DV; cholesterolmg; sodium 57.1mg 2% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2019
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. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/26/2019
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. Read More
Rating: 5 stars
07/05/2018
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. Read More