Roasted Yam and Quinoa Salad from Whitewater Cooks Cookbook
Published September 26, 2013
This 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
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.
