Quinoa Bowl with Spicy Plantain and Black Beans

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 ripe plantains
• 1 can black beans
• 1, diced red bell pepper
• 2 cloves, minced garlic
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/4 cup, chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon coconut oil
• to taste black pepper
• to taste salt

Steps

1. 1. Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed. Fluff with a fork and set aside.
2. 2. Peel the plantains and slice them into 1/2-inch thick rounds.
3. 3. In a large skillet, heat the coconut oil over medium heat. Add the sliced plantains and cook for about 2-3 minutes on each side until they are golden brown and caramelised.
4. 4. Add the minced garlic, diced red bell pepper, cumin, smoked paprika, black pepper, and salt to the skillet. Stir and cook for another 3-4 minutes until the pepper is tender.
5. 5. Rinse and drain the black beans, then add them to the skillet. Stir in the lime juice and heat everything together for an additional 2 minutes.
6. 6. To serve, divide the quinoa into bowls, add the black bean and plantain mixture on top, and garnish with chopped fresh cilantro.

Notes

• The nutritional estimate may vary based on specific ingredient brands.
• Feel free to adjust the amount of cumin and smoked paprika according to your taste preference.

Substitutions

• If fresh plantains are not available, use ripe bananas, although the flavor will differ slightly.