Tropical Vegetarian Polynesian Breakfast Feast

Allergens

Eggs (in eggs)

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 ripe plantains
• 4 eggs
• 1 avocado
• 1/2 cup black beans, cooked
• 1/2 cup salsa
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• Coconut oil or vegetable oil for frying

Instructions

1. Rinse the quinoa in a fine mesh strainer under cold water for about 30 seconds. Drain well. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce heat to low. Cover and cook for 15 minutes or until all water is absorbed. Remove from heat and let stand, covered, for 5 more minutes. While the quinoa cooks, peel the plantains and cut them diagonally into 1/2 inch thick slices. Heat about a tablespoon of coconut oil in a non stick pan over medium high heat. Add the plantain slices and cook until they are golden brown on both sides. Remove from the pan and set aside. In another non stick pan, fry the eggs to your desired doneness. Halve the avocado, remove the pit, and scoop out the flesh into a small bowl. Mash it with a fork and season with salt and pepper to taste.

Chef’s Insight

To enhance the aroma of this dish, infuse your quinoa cooking water with herbs such as lemongrass or kaffir lime leaves during cooking.

Notes

Make sure to use ripe plantains for the best taste and texture, and choose plant-based eggs if you're avoiding animal products.