This is a dish that I put together just because I had an extra yam on hand, and it turned out to be damn good. I think quinoa is wonderful because it has a much shorter cooking time than brown rice, and for the most part I think it has a better texture. It also has more protein and fiber than brown rice.
Curried Quinoa and Yams
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tsp curry powder (I used Penzeys Sweet Curry Powder)
- 2 tbsp dehydrated red bell peppers
- 1 medium baked yam, skin removed, cut into chunks
Bring the vegetable broth to a boil. Add the quinoa, curry powder, and dehydrated peppers, and turn heat to low. Cover and cook for 18-20 minutes. Fluff the quinoa once it’s cooked, and then stir in the yam chunks.
Note: I used dehydrated bell peppers because I happened to have some on hand, and I think they have a less watery flavor than fresh bell peppers. I’m sure it would still taste quite good with a fresh bell pepper instead.