Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.1
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 99.0 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 6.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Yam and Quinoa Salad calories by ingredient
Report Inappropriate Recipe

Yam and Quinoa Salad

Submitted by: MCHANGAM

Introduction

This is a yummy vegan main course or scrumptious lunch. From Jan at Poppytalk:
http://poppytalk.blogspot.co
m/2012/03/fetching-grain-sweet-potato-
and-quinoa.html
This is a yummy vegan main course or scrumptious lunch. From Jan at Poppytalk:
http://poppytalk.blogspot.co
m/2012/03/fetching-grain-sweet-potato-
and-quinoa.html

Number of Servings: 4

Ingredients

    1/2 cup quinoa
    1 cup vegetable stock

    3 yams, peeled and diced
    1 teaspoon olive oil
    1 teaspoon ground cumin
    1 teaspoon mexican chili powder
    1/4 teaspoon cayenne pepper

    vinaigrette
    1/2 lemon, juiced
    1 tablespoon, apple cider vinegar
    1 teaspoons maple syrup
    2 tablespoons olive oil
    1 teaspoon dijon mustard
    1 small garlic clove, minced
    salt and pepper, to taste

    1 green onion, sliced thinly
    2 tablespoons sliced toasted almonds (optional)
    small handful of dried cranberries (optional)
    feta cheese crumbles (optional)

Tips

I reserved the dressing on the side to allow diners to add to taste.

Calories calculated do not include any extras such as feta, almonds or dried cranberries.


SparkPeople Sponsored Video


Directions

Bring vegetable stock to a boil and add in quinoa. Cover and simmer over medium heat until tender and mostly absorbed. Drain, fluff with a fork and set aside.

Meanwhile, toss yams with olive oil, cumin, chili powder and cayenne and bake in a 400F oven for about 20 minutes or until tender.

In a small serving dish, toss together the quinoa and yams. Combine the vinaigrette ingredients in a small jar (taste & adjust seasonings, if necessary) and pour over salad. Add in green onions and combine. Serve and top with almonds, cranberries and/or feta (if using).

Serving Size: makes 4 servings






Great Stories from around the Web


Rate This Recipe