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This is an all-time favorite of my friends and family! Add some roasted beets and Romanesco broccoli if desired.
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)
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
Step 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
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 453 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat2g | 11% |
| Sodium57mg | 2% |
| Total Carbohydrate69g | 25% |
| Dietary Fiber10g | 34% |
| Total Sugars5g | |
| Protein13g | |
| Vitamin C48mg | 240% |
| Calcium117mg | 9% |
| Iron5mg | 28% |
| Potassium1230mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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