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–+ servings

Colombian Quinoa and Plantain Salad

Eleanor Craig
This vibrant Colombian Quinoa and Plantain Salad is an exquisite fusion of traditional South American flavors and modern health consciousness. Inspired by the rich landscapes and hearty cuisines of Colombia, this dish features roasted plantains, a staple in Colombian cooking, paired with protein-rich quinoa, fresh greens, and a tangy lime vinaigrette.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Cuisine Latin American / Caribbean
Servings 4 bowls
Calories 361 kcal

Equipment

  • 1 Medium saucepan
  • 1 Large skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's Knife

Ingredients
 
 

  • 1 cup quinoa rinsed
  • 2 cups water
  • 2 tablespoons olive oil divided
  • 2 large plantains ripe, peeled and sliced
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 small red bell pepper diced
  • 2 tablespoons lime juice freshly squeezed
  • 1 tablespoon honey
  • 1 teaspoon salt to taste
  • ¼ teaspoon black pepper freshly ground
  • ¼ bunch cilantro chopped, for garnish

Instructions
 

  • In a medium saucepan, bring the water to a boil and add a pinch of salt. Stir in the rinsed quinoa. Reduce heat to low, cover, and cook for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside to cool.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced plantains in a single layer and cook for 2-3 minutes on each side, or until golden brown. Remove from heat and allow to cool slightly.
  • In a mixing bowl, whisk together the remaining olive oil, lime juice, honey, salt, and black pepper to create the vinaigrette.
  • In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red bell pepper. Drizzle with the lime vinaigrette and toss gently to combine.
  • Fold in the cooled plantains, ensuring they remain intact. Adjust seasoning with additional salt and pepper if necessary.

Notes

  • If you prefer a spicier kick, add diced jalapeños.
  • To make this recipe vegan, substitute honey with agave nectar.

Nutrition

Calories: 361kcalCarbohydrates: 64gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 599mgPotassium: 857mgFiber: 5gSugar: 22gVitamin A: 1841IUVitamin C: 52mgCalcium: 39mgIron: 3mg
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