Leyla Eraybar - Quinoa, Roasted Yam & Pepitas with Cumin-Lime Dressing. For more, check out http://leylaeraybar.net

1. Q U I N O A , R O A S T E D Y A M &
P E P I T A S W I T H C U M I N - L I M E
D R E S S I N G
L E Y L A E R A Y B A R

2. This is a Main Course that serves four people as a
meal and eight people as a side dish.

3. 1 medium yam that is peeled and cut into 2″ pieces
1 tsb olive oil
Salt and Pepper
3 cups of quinoa (cooked)
1 bell pepper (diced)
1 bunch of green onion (sliced)
1 can of lentils (2 cups cooked)
¼ cup pumpkin seeds

4. Cumin-Lime Dressing Ingredients:
3 tbs lime marmalade
3 tbs olive oil
1 garlic clove (minced)
2 teaspoons lime juice
½ tbsp ground cumin
Large pinch of sea salt

5. Instructions:
Preheat your oven to 375°F. Line your baking sheet
with a piece of parchment paper. Place the yams
on the baking sheet. Add olive oil and salt and
pepper. Bake in a preheated oven for 20 minutes,
until tender.

6. In a bowl, combine quinoa, green onion, sweet bell
pepper, lentils, pumpkin seeds, and cooked yam.

7. In a small bowl combine olive oil, lime marmalade,
lime juice, garlic, cumin and sea salt. Whisk to
froth. Pour dressing over the quinoa-yam mixture.
Toss to coat and serve immediately.