Quinoa with Yams

Here is a healthy side dish you can serve at Thanksgiving that will add variety to the dinner table! Its subtle Moroccan flavors will have your guests wanting the recipe for sure!

3 cups 1 inch cubed sweet potatoes or yams
1 cup quinoa
1 Tbsp butter
1 Tbsp olive oil
1/2 cup chopped white onion
2 garlic cloves, chopped
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp paprika
pinch saffron
2 cups water
1/2 cup minced cilantro

In separate saucepan, boil yams until tender. Dain and toss in olive oil and pinch of salt.
Melt butter in saucepan. Add onion ad saute on medium heat until it begins to brown. Add garlic, turmeric, salt, ginger, paprika and saute for one minute. Add rinsed quinoa and stir for one minute while favors meld. Add water and pinch of saffron. Bring to boil, cover, turn down heat and let simmer for aprox. 15 minutes or until quinoa is tender.
Fluff quinoa with a fork and place in platter or serving bowl. Top with Yams and garnish with cilantro.

Polenta

Here is a quick, gluten-free, vegetarian dish that's a super hit as a side dish or entree. Polenta is known as an Italian peasant dish, similar to grits but adding cheese and sauce to it make it interesting and savory. Try substituting chicken broth instead of water for a richer, creamier consistency. Also, mix and match herbs...try sage or rosemary...try different cheeses like gorgonzola or romano...hell, throw some mushrooms and onions in it! Top it with toasted pine nuts! Its a diverse dish, make it yours!

I cup instant polenta or cornmeal
2 cups water
2 cups milk (or cream)
salt to taste
1/2 tsp Italian seasonings (oregano, basil, thyme)
1/2 tsp granulated or chopped garlic
1/4 tsp red chili flakes
1/2 cup grated parmesan or pecorino

Bring water and milk to a boil. Slowly add polenta and whisk until it begins to bubble. Turn down heat to low and add seasonings and cheese, continuing to whisk until polenta begins to thicken; aprox. 5 minutes. Take off heat. At this point you can either serve it as is with your choice of sauce (tomato, pesto or creamy alfredo) continue preparation for polenta rounds.
Polenta rounds: Pour polenta evenly into lightly oiled pan and let chill for apox. 2 hours. Cut out circles of the polenta with a cookie or biscuit cutter. place polenta rounds on oiled cookie sheet and broil for aprox. 5 minutes, turn over and broil other side for 3 minutes, or until edges are golden. Arrange rounds on platter and spoon your choice of sauce over it. Garnish with grated cheese.