CookGo
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Quinoa Salad with Roasted Yams

Cost $10.5, save $8

Source: Recommended by CookGo

  • 35 Min
  • 5 Servings
  • $10.5

INGREDIENTS

  • Vegetables

    • 1 ½ cups diced yams
    • 4 Persian cucumbers - peeled, trimmed, and cut into 1/4-inch cubes
    • 1 cup chopped Italian parsley
    • 🧅 ÂĽ cup 1/4-inch cubed onion
    • 5 endive spears to garnish (Optional)

  • Grains

    • 2 cups quinoa, soaked and rinsed

  • Liquids and Oils

    • đź’§ 3 cups water
    • ÂĽ cup extra-virgin olive oil

  • Seasonings

    • 🍋 1 lemon, juiced
    • 2 tablespoons red wine vinegar
    • 🧂 Salt and ground black pepper to taste

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

453

Calories

  • 13g
    Protein
  • 69g
    Carbs
  • 16g
    Fats

đź’ˇ Tips

For extra flavor, roast beets or Romanesco broccoli alongside the yams.Make ahead and refrigerate for up to 3 days for easy meal prepping.Serve chilled for a refreshing touch or warm if preferred.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.