Vegan and gluten free, this is a quick and easy dinner or lunch idea that simply requires assembly!

Ingredients
Pineapple Salsa

2 cups pineapple
2 tablespoons chopped parsley/cilantro
1/4 cup diced tomatoes

1 avo, cubed
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

Plantains

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

2 cups cooked quinoa

Instructions

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

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

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.

To assemble Quinoa Bowl:

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!