Savory Roasted Yam Quinoa Salad: A Delectable Twist at Recipesjelly.com

Ingredients

• 1 ½ cups of yams, diced into small pieces
• 3 cups of water for cooking
• 2 cups of quinoa, thoroughly soaked and rinsed
• 4 Persian cucumbers, peeled and neatly chopped into 1/4-inch cubes
• A generous cup of Italian parsley, finely chopped
• A quarter cup of rich extra-virgin olive oil
• A quarter cup of onion, diced into tiny 1/4-inch cubes
• Freshly squeezed juice from a whole lemon
• Two tablespoons of red wine vinegar for a tangy kick
• Season with a sprinkle of salt and ground black pepper to your liking
• Optionally, serve with 5 endive spears for a lovely garnish