Yams are high in fiber and protective antioxidants. They’ve been associated with improved sex hormones and lipids in postmenopausal women which can decrease associated diseases like breast cancer and cardiovascular disease. This is a great recipe to enjoy them in a unique way, complemented with protein from quinoa, healthy fats in coconut milk, and savory aromatics like garlic and sage.
Ingredients
- 3 tablespoons grass-fed ghee, divided
- 2 ½ cups cubed yams
- 1 cup quinoa
- 2 large shallot, thinly minced
- 2 garlic cloves, minced
- 3 large sage leaves, finely chopped
- 4 cups chicken stock or vegetable stock
- 1 ½ cups thinly sliced mushrooms of choice
- ½ cup chopped walnuts
- ¾ teaspoon salt, divided
- ½ cup coconut cream
- Freshly ground pepper, to taste
- ⅓ cup crumbled goat cheese
Preparation
- In a large skillet over medium heat, add 2 tablespoons of ghee. Once melted and the skillet is hot, add yams, shaking skillet occasionally until they are crispy and almost cooked through, about 10 minutes.
- While the yams are cooking, begin making the quinoa. In a medium pot over medium-high heat, add the remaining 1 tablespoon of ghee, shallots, garlic, and sage and stir regularly until fragrant, about 3 minutes.
- Add the quinoa to the pot, reduce heat to low, and stir for 5 minutes until toasted. Meanwhile in a separate saucepan, heat the broth of choice. When boiling, turn the quinoa heat to low and cup by cup, add stock, stirring regularly until liquid has been absorbed.
- Add sliced mushrooms to the skillet of yams and continue cooking for 5 more minutes, then add the walnuts and ¼ teaspoon salt. After 5 minutes, remove from heat and set aside.
- Once all the liquid in the quinoa has been absorbed, turn heat to high, add the remaining ½ teaspoon salt and coconut cream, and stir until creamy.
- Add the yams to the quinoa and stir to combine.
- Serve in bowls with freshly ground pepper and goat cheese.
In a large skillet over medium heat, add 2 tablespoons of ghee. Once melted and the skillet is hot, add yams, shaking skillet occasionally until they are crispy and almost cooked through, about 10 minutes.
While the yams are cooking, begin making the quinoa. In a medium pot over medium-high heat, add the remaining 1 tablespoon of ghee, shallots, garlic, and sage and stir regularly until fragrant, about 3 minutes.
Add the quinoa to the pot, reduce heat to low, and stir for 5 minutes until toasted. Meanwhile in a separate saucepan, heat the broth of choice. When boiling, turn the quinoa heat to low and cup by cup, add stock, stirring regularly until liquid has been absorbed.
Add sliced mushrooms to the skillet of yams and continue cooking for 5 more minutes, then add the walnuts and ¼ teaspoon salt. After 5 minutes, remove from heat and set aside.
Once all the liquid in the quinoa has been absorbed, turn heat to high, add the remaining ½ teaspoon salt and coconut cream, and stir until creamy.
Add the yams to the quinoa and stir to combine.
Serve in bowls with freshly ground pepper and goat cheese.
Nutritional analysis (per serving): Calories: 651, Total Fat: 38 g, Saturated Fat: 20 g, Cholesterol: 37 mg, Fiber: 9 g, Protein: 20 g, Carbohydrates: 63 g, Sodium: 636 mg, Sugars: 6 g
