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

Active: 45 min Total: 45 min

This fresh, Caribbean-inspired quinoa bowl was a big hit when first featured in August 2016. Topped with avocado, black beans, corn and a sweet, tangy pineapple dressing, it is full of creative flavors and textures and perfect for warm weather.

Ingredients

Servings:
4
Metric
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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. Make dressing - Combine jalapenos, pineapple cubes, yogurt and lime juice in a blender. Blend until smooth. (Can be done up to 3 days ahead)
  3. Plantains - Peel and slice plantains.
  4. 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.
  5. Avocados / Cilantro - Prep as directed

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Make

  1. 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.
  2. Set plantains aside and return pan to heat. Add oil (portion for the bowls) and then beans and corn. Saute until corn starts to char and blacken in spots, 3 to 4 minutes.
  3. If quinoa was made ahead, reheat it briefly in the microwave.
  4. Assemble bowls by topping quinoa with plantains, beans and corn, avocado slices and cilantro. Drizzle pineapple dressing over top and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (89)
Gluten-free (6)
Paleo (9)
Vegetarian (12)

28 reviews

Every element of this meal was delicious!

By: Kim
Posted: Sep 23, 2019
Diet: Original
0 Helpful

My husband said it was a 10. The burgers were tasty and very easy to put together. The salsa was a great mix of sweet and heat. The plantains weren't ripe yet, so next time I would buy them a few days before. We will definitely be making these again.

By: Allison
Posted: Mar 07, 2018
Diet: Original
0 Helpful

Hands down, best burger I have had! So flavorful & easy to make. We used crushed pineapples instead of cubed so the salsa would stay on the burger better. Plantains were delicious as well.

By: Alex
Posted: Sep 12, 2017
Diet: Original
0 Helpful

The store only had green plantains and they were just really bland... needed salt or something else. The burgers were good . We used Walkers Wood seasoning and half a jalapeño.

By: Melinda
Posted: Jul 12, 2017
Diet: Original
0 Helpful

The burger was great. I think I failed at making the plaintains!

By: Erica
Posted: Jun 28, 2017
Diet: Original
0 Helpful

The burgers took a lot longer than 4 minutes per side - maybe my patties were too thick? Also, I didn't shop far enough in advance to have ripe plantains so I made sweet potato wedges instead.

By: Kathryn
Posted: Jun 27, 2017
Diet: Original
0 Helpful