Savory Roasted Yam Quinoa Salad: A Delectable Twist

Ingredients

• 1 ½ cups of yams, diced into small pieces
• 3 cups of water for cooking
• 2 cups of quinoa, thoroughly soaked and rinsed
• 4 Persian cucumbers, peeled and neatly chopped into 1/4-inch cubes
• A generous cup of Italian parsley, finely chopped
• A quarter cup of rich extra-virgin olive oil
• A quarter cup of onion, diced into tiny 1/4-inch cubes
• Freshly squeezed juice from a whole lemon
• Two tablespoons of red wine vinegar for a tangy kick
• Season with a sprinkle of salt and ground black pepper to your liking
• Optionally, serve with 5 endive spears for a lovely garnish

Step 1

Let's start by preheating the oven to a toasty 350 degrees F (175 degrees C). Grab your trusty baking sheet, line it with shiny aluminum foil, and lovingly place those yams on it.

Step 2

Pop the sheet into the preheated oven and let those yams bask in the heat until they're tender and beautifully wrinkled at the edges, which should take around 20 minutes. Once done, let them cool down to room temperature for about 15 minutes.

Step 3

While the yams are getting all cozy in the oven, let's get a large saucepan and bring some water to a bubbling boil. Add the quinoa, give it a gentle stir, and let it come back to a boil. Cook it uncovered until all the water is absorbed, which should take roughly 10 to 12 minutes. Once done, strain the quinoa, making sure to shake the sieve well to get rid of any excess moisture, and then transfer it to a mixing bowl.

Step 4

Now, it's time to jazz up that quinoa! Mix in some fresh cucumbers, the roasted yams, vibrant parsley, a drizzle of olive oil, finely chopped onion, a squeeze of lemon juice, a splash of red wine vinegar, and a sprinkle of salt and pepper to taste. Give it all a good toss to blend those flavors together beautifully.

Step 5

To add a finishing touch, garnish your flavorful quinoa salad with some elegant endive spears. Enjoy this delightful dish bursting with colors and flavors!