About Us saturday chef recipe

Quinoa Salad with Roasted Yams & Sautéed Peppers

Original date aired: January 8th, 2011

Overview

Quinoa (pronounced keen-wa) contains  more protein than any other grain.  Its protein is  of an unusually high quality in that it is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk! 


Ingredients
  • 2 cups quinoa, pre-washed
  • 4 cups water
  • 3 yellow and/or red bell peppers, sliced
  • 1 lb (3 cups) yams or sweet potatoes
  • 6 green onions, diced
  • 1 – 2 cups pecans, toasted – or almonds
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp fresh lime juice
  • 2 Tbsp vinegar, sherry or any can work
  • 2 Tbsp honey
  • 1 Tbsp soy sauce
  • 1 1/2 tsp ground cumin
  • Optional 1/2 cup cilantro, fresh chopped

Directions
  1. Preheat oven to 425F.
  2. If you don’t have pre-washed quinoa you will need to wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water until water runs clear.
  3. Drain quinoa in a large sieve.
  4. Add quinoa to a saucepan of boiling salted water and cook 15 minutes.
  5. Remove from heat and let stand for 5 minutes.
  6. Fluff quinoa with a fork and spread on a baking sheet to cool.
  7. While quinoa is cooling, peel and dice the yams.
  8. Toss diced yams in small amount of oil, salt & pepper. 
  9. Place yams on a baking sheet and bake at 425F for 30 minutes, or until starting to turn golden. 
  10. Remove yams from oven and allow to cool.
  11. Slice up the pepper and sauté in a small amount of oil until slightly softened, then allow to cool.
  12. Whisk together oil, lime juice, vinegar, honey, soy sauce, and cumin in a bowl.
  13. In a large bowl stir in quinoa, yams, bell peppers, green onions, pecans, cilantro, the dressing and finally salt & pepper to taste.

ENJOY!

For questions about this recipe or any other recipe on this website, please email chefjudywood@meezcuisine.com.

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