In North America, yams are sometimes called sweet potatoes, and while they are similar, they are from different plant species. If you’re confused, ask your grocer. They’ll point you in the right direction. Recipe from The Garden of Vegan, courtesy of Arsenal Pulp Press.
In a medium saucepan, stir together the quinoa and water. Bring to a boil, cover and reduce heat to medium-low. Simmer for 15 minutes or until cooked. Fluff with a fork and set aside to cool.
In a large frying pan on medium heat, sauté the onions, garlic, and yams in oil until the yams are tender but firm to the bite. Add the peppers and cumin and sauté for an additional 2 minutes. Set aside until cool. In a large bowl.
Combine the quinoa, yam mixture, cilantro, lemon juice, Braggs, and maple syrup. Mix well and cool in refrigerator. Serve chilled.