Ingredients
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1 ½ cups diced yams
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3 cups water
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2 cups quinoa, soaked and rinsed
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4 Persian cucumbers - peeled, trimmed, and cut into 1/4-inch cubes
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1 cup chopped Italian parsley
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¼ cup extra-virgin olive oil
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¼ cup 1/4-inch cubed onion
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1 lemon, juiced
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2 tablespoons red wine vinegar
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salt and ground black pepper to taste
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5 endive spears to garnish (Optional)
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
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Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
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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.
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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 |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 453 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 2g | 11% |
Sodium 57mg | 2% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 10g | 34% |
Total Sugars 5g | |
Protein 13g | 25% |
Vitamin C 48mg | 53% |
Calcium 117mg | 9% |
Iron 5mg | 28% |
Potassium 1230mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.