Quinoa Salad With Roasted Yams is a delightful and nutritious dish that combines the nutty flavor of quinoa with the sweetness of roasted yams. This recipe is not only delicious but also packed with essential nutrients, making it a perfect meal for health-conscious individuals. Originating from South America, quinoa has been a staple food for centuries, revered for its high protein content and versatility. The addition of roasted yams adds a unique twist to this traditional grain, creating a dish that’s both satisfying and wholesome.
Ingredients
For the Salad
- 1 cup quinoa (rinsed)
- 2 large yams (peeled and cubed)
- 1 can chickpeas (drained and rinsed)
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup pomegranate seeds
- 1 avocado (diced)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Dressing
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
Preparing the Quinoa
- Rinse the Quinoa: Place 1 cup of quinoa in a fine-mesh strainer and rinse under cold water. This helps remove the natural coating, which can taste bitter.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and set aside to cool.
Roasting the Yams
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Yams: Peel and cube the yams into bite-sized pieces. Toss them in 2 tablespoons of olive oil, and season with salt and pepper.
- Roast the Yams: Spread the yams on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through to ensure even cooking. Remove from the oven and let cool.
Assembling the Salad
- Combine Ingredients: In a large salad bowl, combine the cooked quinoa, roasted yams, drained chickpeas, crumbled feta, dried cranberries, pomegranate seeds, and diced avocado.
- Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, salt, and pepper until well combined.
- Toss the Salad: Pour the dressing over the salad and toss gently to combine. Ensure all ingredients are evenly coated with the dressing.
Tips and Variations
Cooking Tips
- Uniform Cubes: Cut the yams into uniform cubes to ensure even roasting.
- Fluffy Quinoa: Let the quinoa sit covered after cooking to absorb any remaining water, resulting in fluffier grains.
Variations
- Quinoa Salad with Roasted Yams and Chickpeas: Add an extra can of chickpeas for more protein.
- Quinoa Salad with Roasted Yams and Feta: Increase the amount of feta for a creamier texture.
- Quinoa, Sweet Potato Cranberry Salad: Substitute yams with sweet potatoes and add extra cranberries for a tangy twist.
- Quinoa Sweet Potato Pomegranate Salad: Add more pomegranate seeds for a burst of sweetness and color.
- Quinoa Sweet Potato Feta Salad: Combine sweet potatoes with feta for a delightful blend of flavors.
- Roasted Sweet Potato Quinoa Salad with Zesty Lime Dressing: Enhance the lime dressing with a bit of zest for extra tang.
- Quinoa Sweet Potato Avocado Salad: Add extra avocado for a creamy texture.
Nutritional Information
Per Serving (Based on 6 servings):
- Calories: 320
- Protein: 8g
- Carbohydrates: 45g
- Dietary Fiber: 8g
- Sugars: 10g
- Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 180mg
Conclusion
This Quinoa Salad With Roasted Yams is a versatile and nutritious dish that’s perfect for any meal. Its blend of flavors and textures, from the nuttiness of quinoa to the sweetness of yams and the creaminess of avocado, makes it a delightful culinary experience. Try this recipe and share your experience with friends and family. Don’t forget to leave a comment below and share your version of this salad on social media. Subscribe to our newsletter for more delicious and healthy recipes like this one.