According to Sarah Kramer's 2010 Go Vegan wall calendar, I'm the Quinoa Queen for a Day. That's because I made the recipe of the month — Rustic Quinoa & Yam Salad:
November features a kitschy-cute picture of Sarah donning a pageant crown and a big ole bowl of unadorned quinoa nestled in one of Vegan Dish's awesome bowls (By the way, mom and dad ... if you're reading this, a Vegan Dish mug would be a great Xmas gift idea! Hint, hint!) Anyway, Sarah deserves her crown for inventing this yummy salad.
The quinoa is mixed with cooked sweet potatoes, red bell pepper, onions, cilantro, lemon juice, maple syrup, and Bragg's. So, so good. Thankfully, the recipe makes a ton so I have plenty more for leftovers.
A word on "yams": I've never eaten, nor even seen, an actual yam. I've eaten my weight (or more) in sweet taters though. That's all you'll find around here. Yams and sweet potatoes are too totally different tubers. Sweet potatoes are orange or yellow with a brown-ish skin. Yams are purple, white, or red with a dark skin. I've never understood why people confuse the two.
And I'm not totally sure if Sarah intended on her recipe to include sweet potatoes or actual yams. But regardless, it's delicious made with sweet potatoes!
Have you ever eaten a real yam? I want to know what it tastes like....