This is the original, but the one I brought to class was a bit different:
http://www.theglutenfreevegan.com/2014/03/quinoa-roasted-yam-pepitas-with-cumin-lime-dressing/
First, I used a very plain dressing: one part lime juice, two parts olive oil, black pepper, salt, cumin, a little coriander and chili powder. I wish I had this in amounts, but I just eyeballed it. I think you can use a lot more cumin than you might think. It's good to add a tiny bit of water to all these dressing ingredients and then shake them up in a jar or container. I did put a little minced onion in, but the green onion is kind of better I think.
I boiled 6 cups of water, and put in 3 cups of quinoa.
I let it simmer for maybe 20 minutes and then turned it off when a little water was left to let it really absorb the last bit without burning.
I peeled and cubed two yams. I told Dan Arra from our class I normally buy my yams from some farmers that set up a market in my neighborhood, but the yams I used in your all's were exceptionally good and from Target (!). I roast them at 400 with cumin, coriander, chili powder and lots of olive oil until they are soft. I can't tell you how long this is. It might be 35-45 minutes.
I took about a half a cup or raw pepitas/pumpkin seeds and roasted them in a pan dry until they popped for a while. I shook the pan around while this was happening.
I put the dressing in the bottom of a big bowl, put in the quinoa, the yams, the pumpkin seeds and the dressing. Then I cup up a really ripe avocado and put it in. It's better when it's either room temperature or cold. Sometimes it tastes weird when it's still warm. I put lentils in a different one. That should be pretty good too, though technically, quinoa is very protein heavy. (This is what a recipe looks like when written by a poet, sorry to say).
