Cuban Quinoa Bowls with Pineapple Salsa

• Produce

  • 2 cups Black beans, cooked and drained
  • 1/2 cup Black beans, seasoned
  • 1/2 tsp Cilantro or parsley
  • 1/2 tsp Garlic powder
  • 2 tsp Jalapeno
  • 1/4 cup Onion
  • 1/2 tsp Onion powder
  • 2 tbsp Parsley/cilantro
  • 2 cups Pineapple
  • 1 Plantain, peeled and thickly sliced ( 1/4 inch, large ripe
  • 1/4 Plantains, fried
  • 1/4 cup Tomatoes

• Condiments

  • 1 tbsp Lime juice
  • 1/2 cup Pineapple salsa

• Pasta & Grains

  • 2 1/2 cups Quinoa, cooked

• Baking & Spices

  • 1 Sea salt
  • 2 Sea salt and ground black pepper

• Oils & Vinegars

  • 1 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Other

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Found on jessicainthekitchen.com

Description

Ingredients

• 2 cups pineapple
• 2 tablespoons chopped parsley/cilantro
• 1/4 cup diced tomatoes
• 1 tablespoon lime juice
• sea salt and ground black pepper to taste
• 1/4 cup finely chopped onion
• 2-3 teaspoons chopped jalapeño
• 1/2 tablespoon coconut oil
• 2 cups black beans, cooked and drained
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• sea salt and ground black pepper to taste
• 1/2 teaspoon chopped cilantro or parsley
• 1 tablespoon coconut oil
• 1 large ripe plantain, peeled and thickly sliced ( 1/4 inch)
• sea salt to taste
• 2 cups cooked quinoa
• 1/2 cup cooked quinoa
• 1/2 cup seasoned black beans
• 1/2 cup pineapple salsa
• 1/4 fried plantains

Directions

• Pineapple Salsa Mix the ingredients for the pineapple salsa together in a bowl. Set aside and allow the flavours to meld together until ready to use. Black Beans In a pan over medium high heat, heat the ½ tablespoon coconut oil. Add the black beans, cumin, garlic powder and onion powder, stirring to combine with the black beans. Season with salt and pepper to taste. Lower the heat and allow everything to cook together for about 5 minutes. Remove from heat and stir in the chopped cilantro. Set aside Plantains In a pan over medium high heat, heat the coconut oil. Add the plantain slices to the oil and pan fry on each side for about 4 minutes or until golden brown. Remove the heat and season with sea salt. Set aside. Quinoa Bowl Add ½ cup cooked quinoa, ½ cup seasoned black beans, ½ cup pineapple salsa and ¼ fried plantains slices to each bowl. Feel free to mix and match and increase or decrease any quantities that you want, and enjoy!
• Mix the ingredients for the pineapple salsa together in a bowl. Set aside and allow the flavours to meld together until ready to use.
• In a pan over medium high heat, heat the ½ tablespoon coconut oil. Add the black beans, cumin, garlic powder and onion powder, stirring to combine with the black beans. Season with salt and pepper to taste. Lower the heat and allow everything to cook together for about 5 minutes. Remove from heat and stir in the chopped cilantro. Set aside
• In a pan over medium high heat, heat the coconut oil. Add the plantain slices to the oil and pan fry on each side for about 4 minutes or until golden brown. Remove the heat and season with sea salt. Set aside.
• Add ½ cup cooked quinoa, ½ cup seasoned black beans, ½ cup pineapple salsa and ¼ fried plantains slices to each bowl. Feel free to mix and match and increase or decrease any quantities that you want, and enjoy!