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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