Quinoa Salad with Roasted Yams and Cucumbers

Follow our step-by-step guide on how to make Quinoa Salad with Roasted Yams and Cucumbers.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   While the oven warms up, grab a baking sheet and line it with aluminum foil for easy cleanup.

3. Step 3

   Spread the diced yams evenly across the sheet, giving them a little room to breathe.

4. Step 4

   Pop them into the oven and let them bake for about 20 minutes, or until they’re tender and have a delightful wrinkled edge.

5. Step 5

   Once they’re done, let the yams cool to room temperature for about 15 minutes—this will help them hold their shape in the salad.

6. Step 6

   Next, take a large saucepan and bring 3 cups of water to a rolling boil.

7. Step 7

   Once it’s bubbling, add your soaked and rinsed quinoa, giving it a gentle stir.

8. Step 8

   Bring it back to a boil, then reduce the heat and let it simmer uncovered for 10 to 12 minutes.

9. Step 9

   Keep an eye on it until all the water is absorbed and the quinoa is fluffy.

10. Step 10

    After cooking, strain the quinoa in a sieve to get rid of any excess moisture, then transfer it to a mixing bowl.

11. Step 11

    Now it’s time to bring everything together! Add the cooled yams, diced cucumbers, chopped parsley, a drizzle of olive oil, cubed onion, zesty lemon juice, red wine vinegar, and a sprinkle of salt and pepper to the quinoa.

12. Step 12

    Gently toss everything together, making sure all those vibrant flavors mingle beautifully.

13. Step 13

    For a lovely finishing touch, consider garnishing your salad with endive spears before serving.

14. Step 14

    Enjoy this colorful, nutritious dish that’s perfect for any occasion!.