Roasted Yam and Quinoa Salad from Whitewater Cooks Cookbook

Published September 26, 2013

photoThis salad is fantastic on its own or as a side dish. I’ve made it over and over again this summer and thought it was worth sharing! ¬†Enjoy!

*recipe from Whitewater Cooks …with friends

Chickpea, quinoa and roasted yam salad

Makes 4 cups

INGREDIENTS

DRESSING

  • 3 tbsp white balsamic vinegar
  • 1 tbsp dijon
  • 1 tsp honey
  • 2 cloves garlic, crushed
  • 1/2 tsp pepper
  • 1/2 cup olive oil

SALAD

  • 1/2 c. quinoa
  • 1¬†1/2 cups yam, peeled and cut into 1/2 inch cubes
  • 1 tbs olive oil
  • 1/2 tsp pepper, cracked
  • 1/2 tsp salt
  • two 14 oz cans chickpeas, rinsed and drained
  • 1 carrot, peeled and grated
  • 1 red pepper diced
  • 1/2 c.sunflower seeds, toasted
  • 1 c. spinach, chopped coarsely
  • 1/2 c. parsley, chopped
  • 1/2 c. feta cheese, crumbled

DIRECTIONS

  • 1

    Method

  • 2

    Whisk together vinegar, dijon, honey, garlic, pepper and olive oil in small bowl and set said.

  • 3

    Place quinoa and 3/4 c. cold water in a medium saucepan and bring to a boil. Immediately reduce to low heat and simmer for 15 minutes or until tender.

  • 4

    Turn heat off, leaving lid on, and let stand 5 minutes

  • 5

    Cool quinoa on a baking sheet

  • 6

    Roast yam in 350 degree (176 C) oven until just tender, about 20 minutes (I tossed in oil lightly).

  • 7

    Place chickpeas, grated carrots, red pepper, sunflower seeds, spinach, parsley, feta, cooked quinoa and yams in a large bowl.

  • 8

    Pour dressing over all ingredients in bowl and toss gently until mixed well.