Jamaica | Quinoa Bowls with Jerk Plantains
and black beans / corn / avocados / pineapple dressing

Name: Jamaica | Quinoa Bowls with Jerk Plantains
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup Quinoa, dried; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 cup Corn kernels, fresh or frozen; 1 Avocados, sliced; 2 Tbsp Cilantro, leaves torn; 1 Tbsp Oil, cooking; 1/2 Jalapenos (opt), seeded if you want less heat; 1/2 cup Pineapple cubes; 1/2 cup Yogurt, plain or Greek; 2 tsp Limes, juice of; 3 Plantains, large, peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside); 2 Tbsp Oil, cooking; 3 tsp Jerk seasoning (sub Cajun seasoning)

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Jamaica | Quinoa Bowls with Jerk Plantains

Sweet and spicy flavors balance out these Jamaican-inspired quinoa bowls with avocado, black beans, corn and a sweet, tangy pineapple dressing. Smarts: Feel free to adjust the spice to your preference by seeding the jalapenos and adding more or less to your taste.

Proteins

Beans, black

Cuisines

Caribbean

Ingredients

Metric

Servings:

Jamaican Quinoa Bowls with Beans and Corn:

Quinoa, dried - 1 cup
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Corn kernels, fresh or frozen - 1 cup
Avocados - 1 , sliced
Cilantro - 2 Tbsp , leaves torn
Oil, cooking - 1 Tbsp

Creamy Pinneaple Dressing:

Jalapenos (opt) - 1/2 , seeded if you want less heat
Pineapple cubes - 1/2 cup
Yogurt, plain or Greek - 1/2 cup
Limes - 2 tsp , juice of

Jerk-Spiced Plantains:

Plantains, large - 3 , peeled and sliced (ripe plantains resemble bananas but should be very dark brown on the outside)
Oil, cooking - 2 Tbsp
Jerk seasoning - 3 tsp (sub Cajun seasoning)

Prep

Cook quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Make dressing - Combine jalapenos, pineapple cubes, yogurt and lime juice in a blender. Blend until smooth. (Can be done up to 3 days ahead)
Plantains - Peel and slice plantains.
Beans / Corn - Drain and rinse beans. If using frozen corn, combine with beans and run under warm water to defrost. If using fresh corn, shave kernels off cobs.
Avocados / Cilantro - Prep as directed

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Make

Heat a nonstick pan over medium-high heat. Add oil (the portion for plantains) and then plantain slices to heated oil. (Cook in batches if your pan isn't large enough to hold all of the slices without overlapping.) Sear plantains until golden brown and tender, 3 to 4 minutes on each side. Just before the plantains finish cooking, season on both sides with Jerk seasoning.
Set plantains aside and return pan to heat. Add second part of oil and then beans and corn. Saute until corn starts to char and blacken in spots, 3 to 4 minutes.
If quinoa was made ahead, reheat in the microwave.
Assemble bowls by topping quinoa with plantains, beans and corn, avocado slices and cilantro. Drizzle pineapple dressing over top and enjoy!

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