Kathy Fisher named this colorful, tasty and plentiful recipe Black Bean and Yam Salad. You can find her book , Straight up Food in the Books I love section under Resources at Plantbasedlouise.com. This is a party pleaser!
2 C water
1 C dry uncooked quinoa
3 C peeled yams (cut into 1/2 inch chunks
2 C chopped onion (yellow or white)
1 1/2 C chopped red pepper
2-3 C coursely chopped kale, collards or greens of your choice
2-4 cloves chopped garlic
1C black beans (drained)
1 C cilantro, chopped
1 medium, ripe avocado if desired
1/3 C lime juice
1T Mexican seasoning blend ( I really like the Well your World Fiesta Fire Blend) (you can blend chili powder, cumin, pepper etc. to your preference too)
I like to get everything ready at the get go so have all the ingredients chopped and ready to cook!
Prepare the quinoa either in a saucepan bringing the water and quinoa to a boil uncovered and then cover and cook on low for 20. minutes. Or, if you are using an Instant Pot, add 1 1/2 water and 1 cup rinsed quinoa to Instant pot. Set on high pressure for 1 minute and allow to natural release for 10 minutes.
Place the yams into a pot and cover with water. Bring to a boil over high heat and then cook for 10 min. or until they are tender.
While the yams are boiling, heat 1 T water in a large fry pan over medium heat. Add the onion, red pepper and garlic til they soften.
Add the greens and cook til wilted.
Drain the sweet potatoes and add the quinoa to them in a large bowl.
Add the vegetables/greens, black beans, cilantro and avocado.
Mix the lime juice and seasoning in a small bowl and add to the salad.
Stir and serve!