Caribbean Quinoa Salad with Pineapple Vinaigrette over Baked Plantains


2 ripe plantains

2 cups red and white quinoa (or any other quinoa), cooked
½ cup roasted red peppers
1 bunch fresh cilantro, chopped
1 bunch scallion, chopped

Quinoa Dressing

½ c extra virgin olive oil
¼ c fresh pineapple juice
1 tbsp agave nectar
Serves 2


Preheat oven to 375 degrees.

Slice the ends off the plantains and using a sharp knife split them down the middle and gentle peel back the skin.  Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Wrap in aluminum foil and seal.  Bake 30-35 minutes until softened.

While plantains are cooking chop roasted red peppers, scallions and cilantro then combine with quinoa in a large bowl and mix together.  Season to taste with salt and pepper.

Combine olive oil, pineapple juice and agave nectar in a bowl then whisk until well combined. Pour dressing over quinoa and mix well. Allow flavors to incorporate for approx. 15 minutes.

After removing plantains from oven, split the middle open but leave their outer skin on.  Arrange on a white plate and stuff generously with quinoa mixture.  Sprinkle with kosher salt and pepper and drizzle with olive oil.  Garnish plate with chopped cilantro.  Serve as side dish or a light dinner!.  Enjoy!


Be sure plantains are cooked well – they should be light and creamy

Click here to watch Ron prepare the dish!


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