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Roasted Yams with Quinoa



Roasted yams, quinoa, spinach, chestnuts and cranberries are tossed together with lemon and extra virgin olive oil for a healthy, vegetarian side or main dish. For optional crunch, top with fried sage leaves or chestnuts.


Roasted Yams with Quinoa


Ingredients

2 cups water

1 cup quinoa

salt and pepper

2 yams, cubed

Extra virgin olive oil

2-3 shallots, diced

3 garlic cloves,, minced

Steamed chestnuts - roughly chopped

Handful of spinach leaves

Dried cranberries

Juice of 1 lemon

Drizzle of extra virgin olive oil

Optional: fried sage and chestnuts

Directions

Quinoa: Cook quinoa with a pinch of salt and pepper according to package directions.


Yams: In a bowl, toss the yams with oil, salt and pepper. Preheat oven or air fryer to 400 degrees F. Air Fry for 6 minutes or 20-25 minutes in the oven or until tender, turning over halfway.


Heat some oil in a pan and sauté the shallots, garlic and chestnuts with a pinch of salt and pepper for a few minutes. Stir in spinach, cooked quinoa, roasted yams and cranberries. Squeeze some lemon juice and a drizzle of olive oil and toss together. Taste and add seasonings, as needed.


Optional Topping: Heat oil in a small pan. Add some sage leaves and fry for about 30 seconds or until crisp and drain on a paper towel. For chestnuts, fry for about 60 seconds and drain on a paper towel.


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