Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
15 mins
Total Time:
1 hr 10 mins
Servings:
5
Yield:
5 servings
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
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.
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)
| 453 | Calories |
| 16g | Fat |
| 69g | Carbs |
| 13g | Protein |
