Prep 10 mins
Cook 30 mins
A sweet and hearty improvised dinner inspired by ripe plantains and coconut milk. Basically a framework for further experimentation, but this turned out shockingly well. Made this for three along with black beans, and we stuffed ourselves and had leftovers.
- 1 cup coconut milk
- 3 cups water
- 2 cups quinoa
- 1 carrot, sliced
- 2 plantains, sliced
- 1 cup raisins
- 1 cup shredded coconut
- 1⁄4 cup olive oil
- 3 garlic scapes, chopped
- Rinse quinoa thoroughly.
- Heat a few tablespoons of oil in a deep cast iron pan (or anything that can accommodate both frying and lots of liquid). Make sure you use enough oil to cover the plantains you have.
- Sautee garlic scapes for two minutes. (If you don't have garlic skapes, you can omit it, or use green onions or two cloves of garlic).
- Fry plantains for a few minutes - if your plantains are nice and ripe, then they will be delicious no matter how long you fry them.
- Add coconut, and stir to cover the plantains. Stir for a minute or two to make sure the coconut is toasted.
- Add quinoa, and stir to coat with oil. Let it roast for a minute or two, stirring a bit.
- Add 1 cup coconut milk, 3 cups water, carrots and raisins. Stir, then bring to a boil. Reduce heat to a simmer.
- Add salt and cayenne to taste. Play around with spices if you like, but the coconut and plantains give a great flavor, and don't need a lot of help.
- Let sit until liquid is absorbed and quinoa is puffy, stirring from time to time. Add more coconut milk or water if the liquid is mostly absorbed but the quinoa is not yet cooked. It should take 15-20 minutes.
- Serve hot, and enjoy!