I’m working full-time, so at the moment, my culinary emphasis is on nutritious, portable dishes that are quick and easy to prepare. Anticipating a busy week, I was compelled to throw together this one-dish meal using canned black beans and fresh celery to add crunch.
Much of the flavor of this dish comes from the dressing, a combination of chipotle in adobo, vinegar, garlic powder, agave nectar, olive oil and salt. Because I want the chipotle to be completely pulverized and integrated into the dressing, I use a food processor. However, if you don’t have a food processor, you can whisk the dressing in a bowl. Just be sure you’ve chopped the chipotle as finely as possible. At this ratio, the dressing is more sweet than heat, but you can adjust either by reducing the agave or upping the chipotle. Fresh corn kernels would also be a nice addition to this dish for some extra color and sweetness. Enjoy this dish for lunch or dinner over some mixed greens.
- 1½ c quinoa, rinsed thoroughly
- 1 can cooked black beans, drained and rinsed
- 2 c cubed yams (about 1 medium sized yam)
- ¾ c celery, chopped
- 1 chipotle in adobo
- ¼ c apple cider vinegar
- 1 t Dijon mustard
- 2 T agave nectar
- ¼ t garlic powder
- ½ t salt
- ½ c olive oil
- In a medium saucepan, combine quinoa and 3 cups water. Bring to a boil. Cover and simmer for about 12 minutes or until water has evaporated and quinoa is cooked. Remove from heat.
- Place about an inch of water in another medium saucepan with a steamer insert. Place cubed yams in steamer. Cover and cook over medium heat about 10 minutes or until yams are soft and cooked through. Remove from heat.
- In a food processor, combine chipotle, vinegar, mustard, agave nectar, garlic powder and salt. Process until chipotle has disintegrated. With the food processor still running, add olive oil in a steady stream. Continue to process until ingredients are fully integrated.
- In a large bowl, combine cooked quinoa, black beans, yams and celery. Stir in chipotle mixture until well mixed.