Quinoa and Yam Salad
1 cup quinoa, rinsed
2 cups stock broth or water
1 medium onion, chopped
3 to 4 cloves garlic, minced
2 yams, chopped into bite size
extra virgin olive oil
1 organic bell pepper, any color, diced (I use orange usually)
1 medium zucchini, chopped into bite size
1 teaspoon cumin
1/4 teaspoon ground coriander seed
1/4 cup cilantro
1 tablespoon tamiri or Bragg's
1 tablespoon pure maple syrup
1) In a medium saucepan, stir together quinoa and water or broth. Bring to a boil, cover and reduce heat to medium low. Simmer for 15 minutes or until cooked. Fluff with a fork and set aside to cool.
2) In a large skillet pan on medium heat, sauté onions, garlic and yams in olive oil until yams are tender but firm to the bite. Add the peppers and spices, and sauté for an additional 2 minutes
3) Set aside until cool. In a large bowl, combine the quinoa, yam mixture, cilantro, raw zucchini, lemon juice, tamari and maple syrup. Mix well and cool in fridge as this is served chilled.
Source of recipe: Favorite recipe out of a book called The Garden of Vegan, well one of my favorites I was surprised not to see it here already.. I have changed it just a bit. This tastes more like a dessert and is great the next day as it's meant to be eaten cold.