Quinoa, Roasted Yam & Pepitas with Cumin-Lime Dressing
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4 as a meal; 8 as a side dish
This is a great throw together meal packed with protein and delicious vegetables.
  • 1 medium yam (or orange fleshed sweet potato), peeled and cut into 2" cubes
  • 1 tablespoon olive oil
  • Salt and pepper
  • 3 cups cooked quinoa
  • 1 sweet bell pepper, diced
  • 1 bunch green onion, sliced
  • 1 x 15oz can lentils, drained and rinsed (2 cups cooked)
  • ¼ cup roasted pumpkin seeds
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  • Cumin-Lime Dressing
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  • 3 tablespoons lime marmalade
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 teaspoons lime juice
  • ½ teaspoon ground cumin
  • Large pinch sea salt
  1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Place the yam cubes on the parchment lined baking sheet. Drizzle with olive oil and sprinkle salt and pepper. Bake in preheated oven for 20 minutes, until fork-tender. (This would be a great time to cook your quinoa if you haven't already.)
  2. In a large bowl combine cooked quinoa, sweet bell pepper, green onion, lentils and pumpkin seeds. Add cooked yam.
  3. In a small bowl combine lime marmalade, olive oil, garlic, lime juice, cumin and sea salt. Whisk to emulsify. Pour dressing over the quinoa-yam mixture. Toss to coat and serve immediately.
Recipe by These Things I Love at http://thesethingsilove.com/2014/03/quinoa-roasted-yam-pepitas-with-cumin-lime-dressing/