Recipe: Nutty Quinoa Bowl with Fried Plantains

Ingredients

• For the quinoa:
• 2 tbsp(ish) avocado oil
• 1 red onion, diced
• 3 oz shiitake mushrooms, stems removed, sliced
• 1/2 c red quinoa
• 1/2 c white quinoa
• 1 large carrot, cut into matchsticks
• For the plantains:
• 1/2-1 c coconut oil
• 1-2 ripe plantains, sliced in 1/2 inch slices
• For the sauce:
• 1/4 c unsweetened peanut butter
• 1/4 c coconut milk (from the can)
• 1/4 c fresh basil, rinsed, minced
• 1/4 c fresh cilantro, rinsed, minced
• 2 tbsp tamari
• 1 tbsp lime juice
• 1 large clove garlic, minced
• 1 tsp grated ginger
• For garnish:
• 2 scallions, sliced on a diagonal
• 1/4 c roasted unsalted peanuts

Instructions

1. For the quinoa:
2. Heat a medium sized pot over medium heat. Add the oil, onion, mushrooms, and quinoa and stir frequently, about 5 minutes, until the quinoa starts smelling nutty and the onion and mushrooms are wilted. Add 2 cups filtered water, cover and turn flame to low for 15 minutes, until the quinoa is fluffy and the water is gone. When the quinoa is cooked turn the flame off and add the carrots and put the top back on the pot to steam the carrots, let sit 5 minutes.
3. For the plantains:
4. While the quinoa is cooking heat the coconut oil in a wide saute pan over medium heat. When the oil is hot, add the plantains and fry about 5 minutes until browned, flip them over and fry another 5 minutes until browned. Place on a paper towel lined plate.
5. For the sauce:
6. Place all sauce ingredients in a bowl and whisk together.
7. Assembly:
8. When the quinoa is finished, open the top and pour in the sauce and stir to combine. Place some quinoa in a bowl and top with plantains, peanuts and scallions.

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