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
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
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 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.