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Roasted Yams with Quinoa

Roasted yams, quinoa, spinach, chestnuts and cranberries are tossed together with a simple lemon and extra virgin olive oil dressing for a healthy and hearty dish. Perfect as a vegetarian side option or served as a main for the holidays.

And for optional crunch, top with fried sage leaves and/or chestnuts.

This recipe was created with products provided by Melissa's Produce and Garcia de la Cruz Olive Oils.

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Roasted Yams with Quinoa


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

Optional: fried sage and chestnuts


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

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

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

Optional Topping: Heat oil in a small skillet or pan. Add sage leaves and fry for about 30 seconds or until crisp. Drain on a paper towel. Fry for about 60 seconds for chestnuts.


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