chickpea, quinoa and roasted yam salad
Author: 
Serves: 4 cups
 
Ingredients
Dressing
  • 3 Tbsp white balsamic vinegar
  • 1 Tbsp Dijon
  • 1 tsp honey or agave
  • 2 cloves garlic, crushed
  • ½ tsp pepper
  • ½ cup olive oil
Salad
  • ½ cup quinoa
  • 1½ cups yams, peeled and cut into ½˝ cubes
  • 1 Tbsp olive oil
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 2 14-oz cans chickpeas, rinsed and drained
  • 1 carrot, peeled and julienned
  • 1 red pepper, diced
  • ½ cup sunflower seeds, toasted
  • 1 cup spinach, chopped coarsely
  • ½ cup parsley, chopped
  • ½ cup feta cheese, crumbled
Instructions
  1. For the dressing, whisk together vinegar, Dijon, honey or agave, garlic, pepper and olive oil in a small bowl and set aside.
  2. Preheat oven to 350°F.
  3. Place quinoa and ¾ cup cold water in a medium saucepan and bring to a boil. Immediately reduce to low heat and simmer for 15 minutes or until tender. Turn heat off, leaving lid on, and let stand for 5 minutes. Cool completely.
  4. Toss yams in olive oil, cracked pepper and salt and spread on a parchment lined baking sheet. Roast until tender, about 20 minutes.
  5. Place chickpeas, carrots, red pepper, sunflower seeds, spinach, parsley, feta, cooled quinoa and yams in a large bowl.
  6. Pour dressing over all ingredients in bowl and toss gently until mixed well.
Recipe by Bistro OneSix at https://bistroonesix.com/chickpea-quinoa-roasted-yam-salad/