Cuban-Style Quinoa Breakfast Bowl with Plantain and Black Beans

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 each Ripe Plantains
• 1 can Black Beans
• 1/4 each Red Onion
• 2 tablespoons Olive Oil
• 2 tablespoons Lime Juice
• 3 cloves Garlic
• 1 teaspoon Oregano
• 1/2 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 each Avocado

Instructions

1. 1Rinse the 1 cup of Quinoa thoroughly under cold water. Place the rinsed quinoa and 2 cups of Water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff the cooked quinoa with a fork.
2. 2While the quinoa cooks, peel the 2 Ripe Plantains and cut them into 1/2-inch thick rounds. Heat 1 tablespoon of Olive Oil in a 10-inch skillet over medium-high heat (375°F / 190°C). Add the plantain rounds in a single layer and cook for 3-4 minutes per side, until golden brown and caramelized. Remove the plantains from the skillet and set aside.
3. 3Add the remaining 1 tablespoon of Olive Oil to the same skillet and heat over medium heat (350°F / 175°C). Add the 1/4 Red Onion, diced, and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
4. 4While the onion cooks, prepare the mojo sauce. In a small bowl, whisk together the 2 tablespoons of Lime Juice, 3 cloves of minced Garlic, 1 teaspoon of Oregano, 1/2 teaspoon of Cumin, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper.
5. 5Drain and rinse the 1 can of Black Beans. Slice the 1 Avocado. To assemble the bowls, divide the cooked quinoa among four serving bowls. Top with the black beans, sautéed plantains, and softened red onion. Garnish with sliced avocado and drizzle generously with the prepared mojo sauce.

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