- 3 cups cooked quinoa
- 1/4 cup extra virgin olive oil
- 1 inches of cinnamon stick
- 1 medium red onion, thinly sliced
- 3 medium sweet potatoes, skinned & cut into 1-1/2 inch rounds
- 3/4 cup water
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 3 Tbsp golden raisins
- 1/4 tsp ground red pepper
- 1-2 tsp brown sugar
- 1/2 cup slivered almonds
- Rinse quinoa until water runs clear; drain.
- Add 4 cups of washed quinoa and 8 cups of cold water to heavy pot; bring to boil.
- Turn heat to low; cover pot. Cook for 20 minutes.
- Remove pot from burner and set aside for 15 minutes. Do not remove lid during this time.
- After 15 minutes, remove lid and fluff quinoa with a fork.
- Cooked quinoa can be stored, covered, in refrigerator for up to 5 days.
- Heat olive oil in heavy pot; add cinnamon and onion. Stir and cook until onion starts to become a bit sticky.
- Add sweet potato slices; stir and cook for about 6 minutes. Watch sweet potatoes carefully: they are very sugary and starchy and burn easily.
- Add ¾ c. water, salt, ginger, raisins, cayenne, and sugar; bring to a boil.
- Turn heat to very low, cover pot, and cook 7–9 minutes, until yams are tender.
- Meanwhile, toast ½ c. slivered almonds in small dry cast-iron pan; set aside to top the dish.
- Serve yams over warm quinoa; top with toasted almonds.
Adapted from Maddhur Jaffrey's World Vegetarian.
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