Cuban Quinoa Bowls with Pineapple Salsa

Preparation 15 min Cook Time 15 min


Pineapple Salsa

  • 2 cups pineapple
  • 2 tablespoons chopped parsley/cilantro
  • 1/4 cup diced tomatoes
  • 1 tablespoon lime juice
  • sea salt and ground black pepper to taste
  • 1/4 cup finely chopped onion
  • 2-3 teaspoons chopped jalapeño

Seasoned Black Beans

  • 1/2 tablespoon coconut oil
  • 2 cups black beans, cooked and drained
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • sea salt and ground black pepper to taste
  • 1/2 teaspoon chopped cilantro or parsley


  • 1 tablespoon coconut oil
  • 1 large ripe plantain, peeled and thickly sliced ( 1/4 inch)
  • sea salt to taste
  • 2 cups cooked quinoa

Per Quinoa Bowl

  • 1/2 cup cooked quinoa
  • 1/2 cup seasoned black beans
  • 1/2 cup pineapple salsa
  • 1/4 fried plantains


Pineapple Salsa

  1. Mix the ingredients for the pineapple salsa together in a bowl. Set aside and allow the flavours to meld together until ready to use.

Black Beans

  1. In a pan over medium high heat, heat the ½ tablespoon coconut oil. Add the black beans, cumin, garlic powder and onion powder, stirring to combine with the black beans. Season with salt and pepper to taste. Lower the heat and allow everything to cook together for about 5 minutes. Remove from heat and stir in the chopped cilantro. Set aside


  1. In a pan over medium high heat, heat the coconut oil. Add the plantain slices to the oil and pan fry on each side for about 4 minutes or until golden brown. Remove the heat and season with sea salt. Set aside.

Quinoa Bowl

  1. Add ½ cup cooked quinoa, ½ cup seasoned black beans, ½ cup pineapple salsa and ¼ fried plantains slices to each bowl. Feel free to mix and match and increase or decrease any quantities that you want, and enjoy!


Recipe Notes

  1. This recipe is gluten free and vegan. You can make everything at the same time, or at different times and just use the same pan after each portion is cooked. Remember to use a sweet pineapple and a very very ripe plantain.
  3. If you want to prepare this bowl ahead of time, I recommend preparing all the ingredients ahead of time for prep in separate tupperware containers, so that you can just reheat them put the entire bowl together. You can make the bowl a day in advance then eat it, but I wouldn't recommend keeping it together for longer than that.
  4. If you're making this for lunch, just assemble it all together the morning of, or in a mason jar.
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