“Exquisite Venezuelan Vegetarian Dinner: Sensational Aromas and Flavors Galore”

Allergens

N/A

Ingredients

• Heirloom tomatoes (6 large)
• Plantains (4 ripe)
• Black beans (2 cups cooked)
• Quinoa (1 cup uncooked)
• Corn on the cob (4 ears, shucked)
• Red bell pepper (1, sliced)
• Yellow bell pepper (1, sliced)
• Green onions (6, chopped)
• Cilantro (1 bunch, chopped)
• Lime (2, juiced)
• Extra virgin olive oil
• Sea salt and black pepper (to taste)

Instructions

1. Grill the corn until tender and charred in places. Set aside to cool. Cut the tomatoes into wedges and season with salt, pepper, and a drizzle of olive oil. Set aside. Fry the plantains in hot oil until golden brown and crispy on the outside but still soft inside. Drain on paper towels. In a large pot, combine the cooked black beans with half of the chopped green onions, salt, pepper, and lime juice. Simmer gently for 10 minutes to infuse flavors. Cook the quinoa according to package instructions. Season with salt and pepper. Once the corn has cooled, cut off the kernels and mix them in a bowl with sliced bell peppers, remaining green onions, and lime juice. Season with salt and pepper to taste. To serve, arrange the tomato wedges on a platter. Top with the black bean mixture and sprinkle with cilantro leaves. Place the corn salad around the edge of the platter. Scatter fried plantains over the top and garnish with more green onions and cilantro.

Chef’s Insight

This dish showcases the vibrant flavors and textures of Venezuelan cuisine while being completely vegetarian and satisfying for any palate.

Notes

The flavors of this dish can be further enhanced by adding a touch of cumin or chili powder to the black beans, or a drizzle of honey to the grilled corn salad.