Goodbye Beautiful Tomatoes, Welcome Winter Yams

Vered Guttman
Vered Guttman
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Quinoa in coconut milk with yams and Tuscan kale.
Vered Guttman
Vered Guttman

In an attempt to keep things in order and to fully enjoy each period of the year to its fullest, I never start cooking with fall classics produce before our Sukkah is down and neatly folded in the basement. So now is the time. Welcome winter squashes, Brussels sprouts and yams! Goodbye eggplants, zucchini and beautiful tomatoes!

The first recipe of the season had to be special. The local farmers’ stand in my neighborhood had mini yams and nice Tuscan kale. I thought why not make a quinoa salad with both.

Some of the magic of fall recipes is their heartiness. I used that as an excuse when I cooked the quinoa with almost two cups of coconut milk. Still, a large bunch of raw kale was gone in five minutes, so I can’t complain.

Quinoa in coconut milk with yams and Tuscan kale

Serves 4-6


1 can light coconut milk (13.66 oz).

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.


1. Oven to 425 degrees. Spray a cooking sheet with oil.

2. Put coconut milk, quinoa, turmeric and one teaspoon of salt in a sauce pan. 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.

3. Peel yams, cut to half-inch cubes. Put in a bowl. Add a half-teaspoon of salt, brown sugar and olive oil and mix. Place on a baking sheet and roast for 5 minutes, stir and continue for another 5 minutes. Take out of the oven.

4. Transfer the quinoa into a large bowl. Gently mix in the yam.

5. Slice kale into thin strips, discarding the bottom 2 inches of the stem. Gently mix with the quinoa, sprinkle the crushed red pepper and mix again. Serve warm.