- 2/3 cup canned coconut milk or coconut milk beverage
- 1/3 cup dry quinoa
- 1/4 tsp ground ginger
- Pinch of salt
- ½ tsp lime zest
- 2 tbsp coconut flakes
- 1 ripe avocado
- 1.5 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- Salt and pepper
- 1 tbsp coconut oil
- 1 ripe yellow plantain, peeled and sliced
- Dash of cumin
- Dash of chili powder
- Salt to taste
Heat the coconut milk in a small saucepan over medium-high heat. Once it starts to boil, stir in the quinoa, ginger, and a pinch of salt. Cover, reduce heat to low and simmer for about 15 minutes. Remove from heat and keep covered for 5 minutes. Remove lid, fluff quinoa with a fork and stir in the lime zest and coconut flakes. Keep aside.
Meanwhile, make the avocado sauce: Place the avocado, lime juice, and cilantro in a food processor. Season generously with salt and pepper. Puree until smooth. Set aside.
Heat a large skillet over medium heat. Add the coconut oil. Once the coconut oil is melted, add the sliced plantains and sprinkle them with cumin, chili powder, and salt to taste. Let cook for 5-6 minutes total, flipping the slices halfway through. Remove from the pan and let drain on a plate lined with paper towel.
To assemble, place a portion of the quinoa in the bottom of each glass (use about 2/3 of the quinoa for this layer). Top with a thick layer of the avocado puree. Next, add a few plaintain slices. Repeat the layers once more, ending with the rest of the plantains on top. Garnish with extra cilantro and coconut flakes if desired.
If you do not like plantains, you could replace the plantains with slices of sweet potato. I find it to taste just as delicious with sweet potato. Hope all Enjoy!