Red Quinoa with Yams

modified from Gluten-Free Goddess

Despite, the apparent heatwave coming to LA this weekend, I am in the mood for Fall. It's my favorite season. I can't wait for cooler weather and warmer foods. Tonight I made an amazing, earthy, fall-inspired side dish with lots of ingredients from this week's farmers' market. This recipe is slightly modified from the one on Gluten-Free Goddess' website. Her recipes are wonderful!

1 cup red quinoa

2 small yams, peeled & diced

1/2 cup golden raisins

1/2 of a small red onion, diced fine

1 clove of garlic, minced

1 teaspoon of agave nectar (or maple syrup)

1/2 cup chopped pecans

2 tablespoons fresh chopped parsley

1 teaspoon curry

Sea salt & ground pepper, to taste

Extra virgin olive oil

1. Preheat the oven to 375 degrees F.

2. Cook the red quinoa, using a 1:2 ratio of 1 cup red quinoa to 2 cups water.

3. Add yam, raisins, red onion, and garlic to a medium roasting pan.

4. Drizzle with a little olive oil, to coat. Add a teaspoon or two of agave nectar.

5. Sprinkle with sea salt and toss ingredients together.

6. Roast for about 20-25 minutes (until yam is tender.)

7. In dry skilled lightly toast the pecans briefly, till fragrant.

8. Mix in a large bowl the yam mixture, cooked quinoa, pecans, parsley, curry and sea salt & ground pepper to taste.

9. Drizzle mixture with some olive oil and toss to coat. Taste test and adjust seasonings as needed.