Black Bean & Yam Salad (from Straight Up Food)
- 2 cups water
- 1 cup dry/uncooked quinoa (rice can be substituted)
- 1¼ pounds yams, peeled, cut into ¼-inch cubes (about 3 cups)
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, chopped
- 1 tablespoon minced garlic (3-4 cloves), or 1 teaspoon dried
- 2 cups coarsely chopped greens (such as kale, collard greens, or chard)
- 1½ cups cooked black beans (or one 15-ounce can), drained and rinsed
- 1 cup loosely packed cilantro leaves, coarsely chopped (fresh basil or parsley can be substituted)
- 1 avocado, chopped (optional)
- ½ cup lime juice
- 1 tablespoon dried Mexican or taco-style seasoning blend (look for a blend in the spice aisle and not a “taco seasoning mix” packet)
- Pour the water and quinoa into a medium saucepan, and bring to a boil. Reduce heat, cover, and cook for 20 minutes. Remove from the heat and let stand for 10 minutes with the cover still on.
- Place the yams into a pot with enough water to cover. Bring to a boil and cook for about 10 minutes, until the yams are tender. Drain, rinse with cold water, and set aside.
- Heat a frying pan on high heat, and add 1 tablespoon of water. When the water starts to sputter, add the onion and bell pepper. Cook stirring for 3-5 minutes, adding a little water as needed, until onions and peppers soften. Stir in the garlic and greens (adding water as needed), and cook 2-3 minutes or until the greens have softened.
- Place the cooked quinoa, yams, and vegetables into a large bowl along with the black beans, cilantro, and avocado.
- Mix the lime juice with the seasoning in a small bowl, and stir it into the bowl of salad. Serve immediately as a warm salad, or later as a cold salad.