Quinoa Salad with Roasted Yams Recipe

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; add yams.

Bake in the preheated oven until yams are tender and wrinkled at the edges about 20 minutes. Cool to room temperature about 15 minutes

Bring water to a boil in a large saucepan. Add quinoa stirring once; return to boil. Cook uncovered until water is absorbed 10 to 12 minutes. Strain shaking the sieve well to remove all moisture. Transfer to a mixing bowl.

Stir cucumbers yams parsley olive oil onion lemon juice red wine vinegar salt and pepper into the quinoa. Garnish with endive spears.