Quinoa Salad With Roasted Yams

• 1 1/2 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
• 1/4 cup extra-virgin olive oil
• 1/4 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)

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.
2. Bake in the preheated oven until yams are tender and wrinkled at the edges, about 20 minutes. Cool to room temperature, about 15 minutes
3. 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.
4. Stir cucumbers, yams, parsley, olive oil, onion, lemon juice, red wine vinegar, salt, and pepper into the quinoa. Garnish with endive spears.

yams, water, quinoa, cucumbers, italian parsley, extravirgin olive oil, onion, lemon, red wine vinegar, salt, endive

Taken from www.allrecipes.com/recipe/254933/quinoa-salad-with-roasted-yams/ (may not work)