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A touch of cinnamon and nutmeg make this recipe the perfect holiday side dish, but you will want to make it year round. So, try this recipe the next time you bring a salad to a dinner get-together, or have it ready for a hearty meal on its own.
1 ½ cups dry multi-colored quinoa (if available)
2 ½ cups low-sodium veggie stock
2 medium yams, peeled and diced in ½ inch pieces
4 cups packed fresh kale, chopped with stems removed
½ small yellow onion
2 tablespoons olive oil
½ tablespoon fresh thyme, finely chopped
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon salt
½ teaspoon pepper
1. Bring the vegetable stock and quinoa to a boil in a small pot. Keep covered and lower heat to simmer for 10-12 minutes until the stock has absorbed and the quinoa cooks through. The quinoa should be al dente.
2. In a large, deep sauté pan add the yams with one cup of water. Cover and cook over medium high heat until the water has absorbed and the yams are starting to soften (don’t cook all the way through). Remove the yams onto a plate to reserve.
3. In the same sauté pan add 1 tablespoon of the olive oil, along with the onion and cook over medium heat for 5 minutes. Add the thyme, cinnamon, nutmeg, salt and pepper and cook another 2 minutes.
4. Add the yams, along with the other tablespoon of olive oil back to the pan and sauté for about 5 minutes, stirring consistently, until the yams get a golden crust.
5. Remove the yam mixture to a large bowl, along with the quinoa, once it’s done cooking.
6. Using the same sauté pan from the yams, cook the kale for 2-3 minutes, stirring consistently, until it starts to soften. Allow the kale to keep some texture.
7. Add the kale to the bowl with the quinoa and yams and toss gently until well combined.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.
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