Looking for a simple, inexpensive dinner recipe that’s also delicious? Look no further! These Red Beans and Quinoa Plantain Rolls are just that!
Rice & beans are a common staple in the Caribbean and South America, as well as plantains. So, I decided to put them together, but, instead of rice, I swapped it for quinoa to add more nutrition to this already healthy dish!
With the protein from the quinoa and beans, the potassium from the plantains and the healthy fats from the guacamole, not only are your taste buds in for a treat, your body is too!
Give it a try and let me know what you think! Drop a comment below, rate the recipe and tag @bunnysbite on your photos!
Enjoy!
Red Beans and Quinoa Plantain Rolls (V/GF)
Ingredients
- 1/2 cup quinoa (I used rainbow quinoa, but white or red works well too!)
- 1 cup water
- 1 15 ounce can red kidney beans drained and rinsed
- Guacamole (store bought or homemade!)
- 2 yellow plantains
Instructions
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Start by making the quinoa, add 1/2 cup of quinoa and 1 cup of water to a pot over medium-high heat. Stir in some salt and cover the pot with a lid. Cook quinoa for 20 minutes. Then, remove from heat and let sit for 5 minutes with the lid still on. Then remove the lid and let side for another couple minutes. Fluff quinoa with a fork and gently stir in the drained kidney beans. Depending on how many beans you want compared to quinoa, you might not use the whole can. Set aside until ready for use.
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Heat oil in a large frying pan over medium heat.
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Fry plantains until golden, about 3 minutes on each side. Transfer fried plantains to a plate topped with paper towel to soak up any excess moisture.
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While still hot, brush the plantain slices with a thin layer of guacamole, then roll them into ring-like circles and secure with a toothpick.
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Fill plantain rolls with quinoa and bean mixture.
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Serve warm and enjoy!
If you liked this recipe, then you’ll love my Plantain Lasagna, Cilantro Avocado Dip and my Mexican Quinoa Salad!
