In a rice cooker, put in 2 cups of Quinoa, rinse with cool water and then fill cooker bowl with water to the 2 line (regular rice). Add an extra 1/4 cup of water. Close the lid and hit start.

Heat a pan on the stove on medium with broth, ginger, turmeric and lime. Wash, skin and cube the yams. When the pan is warm, add the yams sprinkle with Adobo Seasoning and cover, simmering for about 10-15 minutes until soft. Stir periodically to keep from sticking and to check doneness.

When cubes are soft, scoop about half of the yams and all the liquid into a blender and blend until smooth. Pour back into the pan and add in coconut milk, broccoli, bamboo shoots and heat through. Add Kale about 3 minutes before serving to avoid too much shrinkage!