Quinoa Stuffed Baked Yams

Quinoa Stuffed Baked Yams with Dill Sauce


2 large yams


2 C water

1 C quinoa

¼ tsp salt

Quinoa mix

1 can black beans

1 small red onion, chopped

¼ C Kalamata olives

3 Tbsp chopped chives

2 Tbsp olive oil

1 tsp cumin

½ tsp salt

¼ tsp black pepper

Dill Sauce

1/3 C cashew, soaked 2 hours

¼ C water

Small handful of fresh dill

1 Tbsp white wine vinegar

Juice of half a lime

1 tsp olive oil

½ tsp salt

¼ tsp black pepper


  • Place yams on a foil covered tray and set your oven to 375 degrees for 45 minutes, or until cooked through. Set aside to cool.
  • To cook the quinoa first rinse it out using a strainer to get rid of any starches, now place along with the water and salt in a small pot and set on high heat. Once boiling reduce heat to a simmer and cook for 20 minutes. Once done, remove the lid, lightly turn over the quinoa and allow to cool.
  • In a large bowl, pour in the quinoa and remaining ingredients for the quinoa mix and toss until incorporated.
  • For the dill sauce, place ingredients in a highspeed blender and blend until creamy. Place in a condiment squeeze bottle, or you can simply use a spoon. Scoop a generous portion of your quinoa on an opened yam. Drizzle directly on the quinoa stuffed yam. Top with minced chives. Enjoy!


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