Recipe in Demand

So, everyone has been asking me about my latest salad. It’s a yam-quinoa salad with chick peas and it’s delicious! For those of you who want something new to add to your repertoire, the recipe is below:

Yam-Quinoa Salad


2 Yams (baked, cooled, peeled and cubed)

1 cup quinoa cooked in 2 cups of chicken stock/broth

4 green onions (finely chopped)

19 oz. can chick peas

1/4 cup fresh basil (chopped)

2/3 cup flax oil

1/3 cup apple cider vinegar

(optional: soft goat cheese, red/yellow peppers, cucumber)

Salt and pepper to taste

Maybe it’s the fresh basil or perhaps the flax oil with the yummy vinegar… whatever the case, both my husband and I are addicted! Enjoy!


5 Responses to “Recipe in Demand”

  1. July 21, 2010 at 2:14 pm

    I made it; of course I had to edit a bit. We are allergic to FLAX OIL (and linen, too, for that matter). I wanted to ask if you really used 2/3 of a cup! This is very yummy – served it at the annual summer BBQ with good results to a very mixed crowd. I used GRAPESEED OIL – and probably about half the “prescribed” amount.

    • 2 mamaberg
      July 21, 2010 at 2:40 pm

      Yes, I do use 2/3 of a cup, it seems like a lot when you’re pouring it, but it gets absorbed nicely, and flax has such a distinctive flavour. You can get away with less, as I have done so at times, and it’s still very tasty. How was it with the grapeseed oil? This salad has been a huge hit at BBQ’s for us. Was it well received with your “mixed crowd”?

  2. July 21, 2010 at 4:41 pm

    Jesse’s boss’s wife, a Korean cook who could give lessons, Kyung, took the recipe – she carefully examined the bag of QUINOA! The GRAPESEED OIL was fine. The fresh basil had just been picked from my friend, EVE’S garden. We also used extra green onions. It will definitely be a regular recipe at our house…oh, and we added the optional cucumbers.

  3. 4 Mike
    August 7, 2010 at 1:25 pm

    Love these pics! Maya is so cute!

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