Salad of Quinoa and Roasted Yams

Ingredients 0/11

Step 1

Gently heat your oven to 350°F (175°C). Line a baking sheet with foil and spread the yams out on it. Roast them for about 20 minutes, until they’re tender and the edges start to wrinkle. Once done, let them cool for around 15 minutes.

Step 2

Meanwhile, bring a large pot of water to a boil. Add the quinoa, give it a quick stir, and let it cook uncovered until all the water is absorbed, which should take about 10 to 12 minutes. Drain any extra water by shaking the quinoa in a fine mesh sieve, then transfer it to a big bowl.

Step 3

Now, toss the cooled yams and quinoa together with the cucumbers, parsley, olive oil, chopped onion, lemon juice, red wine vinegar, salt, and pepper. Give everything a good mix so the flavors come together. For a nice finishing touch, garnish with some endive spears before serving.