Ingredients:1 Ripe Plantain 1 Small Organic Avocado 1 Cup Organic Quinoa 1 Can Organic Spicy Black Beans Spring Mix Organic Olive Oil 1 Lemon Sea Salt Black Pepper Cayenne Pepper Spicy Jalapeno Hummus (Fresh & Easy has the best!)
Instructions:1. Cook Quinoa. Pour some sea salt into water while boiling. Quinoa will soak it up for added flavor. Should take about 20 minutes. 2. Heat up Black Beans in pot on low. 3. While Quinoa and Black Beans are heating up, sautee plantains until golden brown and crispy, almost black. My suggestion is to cut the plantain into 6 pieces. Use safflower oil on medium high or olive oil on low medium (takes longer). Check them every few minutes to make sure they are not burning. When complete, add sea salt to plantains. 4. Slice your avocado, squeeze lemon over then put sea salt, black pepper and a touch of cayenne over the avocado pieces. 5. Place a hand full of spring mix into bowl. Drizzle olive oil, lemon and sea salt over spring mix. Also, optional vegan parmesan sprinkled over the top is AMAZING. 6. Place a few scoops of quinoa over the spring mix so that the bed of greens is almost covered. 7. Next put the blacks beans on top of the quinoa 8. Place your sliced avocado over the black beans. 9. Take a scoop of hummus and place over the avocado. Sprinkle some cayenne over the hummus 10. Place your plantains around the side of the bowl surrounding the beans. 11. Voila! You are ready to chow down!
Serves:2 - 3
Cuisine:Central/South American (general)
Cooking method:Pan fry
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no meat / poultry, no alcohol, no grains
Just right for...:Elegant evenings, Crowds/parties, Comfort food, Quick & easy, Spring favorites, Summer favorites, Fall favorites, Winter favorites
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
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