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)
Why This Recipe Works
Cooking Techniques
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Let the quinoa cool completely before mixing it with other ingredients to keep the salad fresh.
Step 1
Gently heat your oven to 350°F (175°C). Line a baking sheet with foil, spread the yams out on it, and roast them until they’re tender and a little wrinkly around the edges—this usually takes about 20 minutes. Let them cool down to room temperature, which should take around 15 minutes.
Step 2
While the yams are cooling, bring a large pot of water to a boil. Add the quinoa, give it a quick stir, and let it cook uncovered until the water is gone, about 10 to 12 minutes. Drain the quinoa well, shaking the sieve to get rid of any extra water, then transfer it to a big bowl.
Step 3
Once your quinoa and yams are ready, toss in the cucumbers, chopped parsley, olive oil, diced onion, lemon juice, red wine vinegar, and a good pinch of salt and pepper. Mix everything gently to combine all those flavors. To finish, arrange some endive spears on top for a nice touch.
