Name: Roasted Yam & Quinoa Power Bowl Salad
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 5
Cuisine: US
Ingredients: 1.5 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; 0.25 cup extra-virgin olive oil; 0.25 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

A vibrant and nutritious salad featuring the earthy sweetness of roasted yams combined with the nutty goodness of quinoa. A symphony of textures and flavors that will invigorate your palate!

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams. (5 minutes)

02

Step

Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes. (35 minutes)

03

Step

Bring water to a boil in a large saucepan. (5 minutes)

04

Step

Add quinoa, stirring once; return to boil. Cook uncovered until water is absorbed, 10 to 12 minutes. (12 minutes)

05

Step

Strain, shaking the sieve well to remove all moisture. Transfer to a mixing bowl. (3 minutes)

06

Step

Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. (5 minutes)

07

Step

Garnish with endive spears. (2 minutes)

For an enhanced flavor profile, consider toasting the quinoa lightly in a dry pan before cooking.
Roasting the yams at a slightly higher temperature (375°F) can result in a more caramelized exterior.
Feel free to add other fresh herbs like mint or cilantro for a different twist.
Toasted pumpkin seeds or chopped walnuts can provide a delightful crunch.

Addie Monahan

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