Vegan Cuban Brunch: Tropical Fruit Platter & Quinoa-Black Bean Patties

Allergens

N/A (but please check ingredient sources for specific allergens)

Ingredients

• 1. Fresh Tropical Fruit Platter (pineapple, mango, papaya, kiwi, star fruit)
• 2 servings 2. Quinoa
• Black Bean Patties
• 4 patties Cooked quinoa
• 1 cup Black beans
• 1 can (15 oz), rinsed and drained Red bell pepper
• 1, diced Onion
• 1, finely chopped Garlic
• 2 cloves, minced Cilantro
• 1/4 cup, chopped Lime juice
• 1 lime, juiced Olive oil
• 2 tbsp Salt and pepper
• to taste

Instructions

1. Prepare the tropical fruit platter by washing and cutting the fruits into bite sized pieces. Arrange them artistically on a serving plate.
2. In a large mixing bowl, combine cooked quinoa, black beans, diced red bell pepper, finely chopped onion, minced garlic, chopped cilantro, lime juice, salt, and pepper. Mix well.
3. Form the mixture into 4 patties, ensuring they are compact and hold their shape.
4. Heat olive oil in a non stick skillet over medium heat. Cook the quinoa black bean patties until golden brown and crispy on both sides, approximately 5 minutes per side.
5. Plate the tropical fruit platter and quinoa black bean patties for an eye catching vegan brunch presentation.

Chef’s Insight

This dish is perfect for vegan brunches, as it offers a balance of flavors and textures while staying true to Cuban cuisine.

Notes

This recipe is designed to be photorealistic and visually appealing. Be sure to present the dish with attention to detail for an impressive presentation.