Yam & SwissChard Quinoa Bake with Garlicky CashewCream. Yep, I dug through my fridge, pulled out leftovers, and literally layered it into this super simple, high protein, baked goodness. And, you can never go wrong with CashewCream. The SwissChard was tender on the inside of the bake, and crispy on the outside – SwissChips…love it. Baked Yams are delicious as is, so with the addition of their sweet, slightly smokey, flavour to this dish went over really well with the Quinoa. Overall, satisfyingly simple and another fun way to limit waste<3
- 3 prebaked half yams - with skins
- 4 large swiss chard leaves, washed & dried
- 1&1/2-2 cups red quinoa, cooked
- 1/2 red onion, sliced rings
- 3 garlic cloves, minced
- 4 organic free range eggs, whisked
- 1/2 cup unsweetened almond milk
- 1/2 tsp sea salt
- 1/4 tsp pepper
Preheat the oven to 350*F. Apply a thin layer of olive oil to a 9x9inch baking sheet. In the prepared baking sheet, lay diagonally two of the swiss chard leaves, and cross the remaining two - the sheet should be completely covered with the leaves. Place the prebaked yam halves onto of the leaves, spaced apart. Set aside.
In a bowl, add the eggs, almond milk, garlic, sea salt, and pepper. Whisk until frothy. Add the cooked quinoa and fold until combined. Pour the quinoa egg mixture on top of the yams and swiss chard leaves. Use a spatula to spread out evenly. Place the sliced red onion rings on top of the quinoa and gently press around the edges so the onion is 'bedded' in. Place in the oven and cook for 30mins at 350*F, and then increase the temperature to 400*F for another 10mins. The leaves of the swiss chard should be crispy and possibly golden brown in spots - but not burnt. Remove from the oven. Allow to sit for 5-10mins before serving. *Add a dollup of the Garlicky CashewCream once plated. Enjoy.