Quinoa in Coconut Milk with Yams and Tuscan Kale
Coconut milk gives this healthy salad a special deeper flavor. It’s a good mix of textures as well, from soft to crunchy, with a sweetness complimented by just a touch of hot spice. The dish was enjoyed at the White House 2014 Seder.
- 1 can (13.66 ounces) light coconut milk
- 1 cup quinoa
- ½ teaspoon turmeric
- 1½ teaspoon kosher salt
- 2 large or 4 small yams or sweet potatoes
- 1 tablespoon brown sugar
- 1 teaspoon olive oil
- 1 large bunch Tuscan kale
- Pinch dried crushed red pepper
- Preheat oven to 425 degrees. Spray a cooking sheet with oil.
- Put coconut milk, quinoa, turmeric and one teaspoon of salt in a saucepan. Bring to a boil over medium-high heat, cover and reduce heat to low. Cook for 15 to 20 minutes, until the quinoa is tender and has absorbed all the coconut milk. Then, remove from the heat.
- Peel yams, cut into ½-inch cubes. Put in a bowl. Add half a teaspoon salt, brown sugar and olive oil and mix. Place on a baking sheet in a single layer and roast for 5 minutes, stir and continue for another 5 minutes. Take out of the oven.
- Transfer the quinoa to a large bowl. Gently mix in the yams. Slice kale into thin ribbons, discarding the bottom 2 inches of the stem. Gently mix with the quinoa, sprinkle the crushed red pepper and mix again. Serve warm.