2009-09-30T17:15:20Z This is a delicious recipe I discovered in the book "Slice - Health Inspired Food". It's fabulous as a side-dish for picnics, barbecues & potlucks, or on its own as a filling lunch. The ingredients compliment each other to perfection & the bits of goat cheese are delightful! Can be made partially or completely a day in advance. Preheat oven to 425F. Prick yams several times with a fork & roast, with skins on, in an uncovered casserole dish for approximately 45 to 60 minutes. Cool, peel, & cut into 1/2 cubes. Meanwhile, in a small saucepan, bring water or stock to a boil. In a skillet, dry roast quinoa over medium-high heat, stirring frequently, until quinoa just begins to pop. Remove from heat immediately & rinse thoroughly in a fine strainer under cold running water. Add rinsed quinoa to the boiling water or stock, reduce heat & simmer covered for 10 to 15 minutes or until water is absorbed. Remove from heat, fluff with a fork & set aside to cool. In a large bowl, combine green onions, chickpeas, soft goat cheese, basil, yams & cooled quinoa. In a jar fitted with a secure lid, combine oil, vinegar, salt & pepper & shake well. Pour dressing over mixture & toss to coat false 41 2 medium yams (or sweet potatoes) 2 cups water or vegetable stock 1 cup quinoa 4 green onions, diced 2 cups chickpeas, cooked (or 19 oz can) 1/2 cup soft goat cheese, crumbled 1/4 cup fresh basil, chopped 2/3 cup flax oil 1/3 cup apple cider vinegar 1 teaspoon each: sea salt & freshly ground pepper 2009-09-30T17:15:20Z 14 Serves 6