Chickpea, quinoa and roasted yam salad from Whitewater Cooks with Friends (page 68) by Shelley Adams

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Notes about this recipe

  • averythingcooks on May 21, 2021

    This was delicious side dish for last night's pork tenderloin. I cut it in 1/2 with some necessary ratio fiddling..... a little more quinoa & sweet potato to accommodate fewer chickpeas and I added diced red onion. I also subbed in toasted pine nuts for the sunflower seeds. The white balsamic dressing is a definite repeat for this application and by itself for other salads. Quinoa is sometimes a tough sell to T but both of us devoured this stuff.

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