These Cuban Quinoa Bowls are loaded with seasoned black beans, juicy plantains and an addictive sweet and spicy pineapple salsa!
So here’s a bold statement: I’m pretty sure I was doing bowl foods before everyone else was; everyone else being the internet. I know…what?! Yet I’m sure that many of us woke up one day, saw that bowl foods were a thing and thought, that’s how I’ve ALWAYS been eating!! Food in bowls seem to just taste better; all the flavours are mixed, you get a wide range of textures and you can arrange food beautifully – win, win and win. These Cuban Quinoa Bowls with Pineapple Salsa are no exception; so much to the point that I have made them about five different times in month, which is major for me. My absolute favourite part? Those INSANE plantains.
These Cuban Quinoa Bowls are a play on Cuban Rice Bowls, except with quinoa of course, which I am officially obsessed with (it is always in our fridge). Putting together this bowls was also really easy since 1) I actually always have all of these ingredients in my house, all the time, 2) because none of them take a lot of time to prepare separately and 3) I eat plantains with everyone and anything as much as possible, so I was EXTRA excited to putting this bowl together.
Simply put, this is one of the best bowl foods I’ve ever had. The combination of well seasoned black beans, delicious fluffy quinoa, avocado sweet and spicy pineapple salsa and fried plantains works so incredibly well. Let’s talk about this pineapple salsa for a bit. Make sure you get a sweet pineapple and pair it with raw jalapeños if you can. You get the best combination of flavours this way and the best delicious contrast of sweet and spicy. This salsa actually goes with pretty much every bowl food one earth so be prepared to see it featured here again. The plantains? Oh wow. I buy plantains at the farmer’s market every time I go, and the key is making sure your plantain is extremely ripe before pan frying it – so I’m talking black skin. It’s the sweetest at this point and the best texture. I love pan frying mine – just a bit of coconut oil and frying on either side until golden bake, but you could also easily bake these.
All in all, this is a complete winner, and already on rotation in my household. Make this, and I guarantee it’ll be one of the best things you’ve done all year. Even better, make this for me and invite me over, m’kay?