Sweet Yam Quinoa Salad w/Pomegranate Dressing

Hello foodie friends!

This past week I have received an overwhelming amount of support. From hundreds of new followers on Instagram, to increased interest on my blog, messages of encouragement, and even a photo from readers that made one of my recipes last week (shout out to my West Coast girls!). I am just so grateful for all of it. Not for any other reason than it helps me realize that my passion is connecting with people and that reaffirms for me that I am exactly where I should be. So keep it comin’! šŸ™‚

And on that note, I going to try something new with my blog this week (and the next few to follow)…a series!

I will call it 6 Simple Summer Recipes.Ā With the intention of sharing 6 recipes that can be made in rotation during the warmer months. Ā All of these recipes can be made in under 30 minutes (look at me ripping off Rachel Ray :-)) and are deliciously simple to throw together. Ā Its harder to get in the kitchen when the sun is shining and the garden is calling but you still gotta eat!

So hopefully I can help you.

I am a huge fan of quinoa in the summer months for salads. Mainly because it is so versatile, can be made ahead of time, and is just so flipping good for you. The most commonly used quinoa is the white variety but red and black quinoa are also readily available in most grocery stores so why not explore? Ā This week I am using the red quinoa in my Sweet Yam Quinoa Salad. Ā Nutritionally speaking, theĀ benefits are pretty much equal between the white and red quinoa. All quinoa, being a complete protein, offers numerous vitamins and minerals to you that your body will love you for. The small difference between the two varieties would be the texture and flavour. Red quinoa has a slightly crunchier bite (which is an awesome combination with the soft & sweet roasted yams) and a slightly bolder flavour. As I have said before about rinsing, the same rule applies to the red quinoa, which is to make sure you give it a good rinse before cooking to wash away the outer coating.


A few simple whole foods make up this incredibly satisfying lunch or dinner dish. The dressing is sweet and tangy and only requires a couple of ingredients that most of us have available in our pantry, with the exception of the pomegranate molasses. I would highly recommend that you grab yourself a bottle of this “deliciousness-in-a-bottle” before the summer months approach, as it is amazing in almost every homemade dressing!


Have a lovely week.

Sweet Yam Quinoa Salad

Prep time: 30 mins


2 cups red quinoa (cooked according to directions…but instead of water I like to use vegetable stock)

3 medium-large yams, peeled, cut into 1″ cubes

2 tbsp extra virgin olive oil

1 medium red onion, chopped small

small bunch of cilantro, roughly chopped

PomegranateĀ Dressing Ingredients:

1/4 cup Extra Virgin Olive Oil

2 tbsp apple cider vinegar

2 tbsp pomegranate molasses

juice of 1 lime

1 tsp dried chili flakes

salt and pepper to taste

  • Preheat oven to 375 degrees. Place chopped yams on a baking sheet, coat in olive oil and season with sea salt. Bake for approx. 20-25 mins, checking about half way through to turn them. * make sure to cut the pieces small enough so they cook fast
  • Combine all ingredients for dressing and set aside.
  • Combine onions, cilantro, quinoa and slightly cooled yams into large bowl and toss in dressing. Taste and season with sea salt and pepper as needed. If you find it too dry then add a bit more olive oil.
  • Ideally, letting this rest for more time allows dressing to absorb and increases the flavour (which makes this dish fantastic for leftovers or tomorrow’s lunch) but serving it immediately is also delicious!


4 responses

  1. I have the good fortune of getting to eat all of the great food creations that Emily makes. This one is one of my all time favourites. It tastes fantastic and has a nice mixture of textures. I highly recommend this recipe. Enjoy.

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