January 30, 2014
Onions in to brown, then the quinoa to toast. Garlic and habanero next followed by some cumin, then tomatoes. While the quinoa softens, prep the rest of the ingredients. Then build the casserole. All good stuff. A layer of the plantains on top to brown up. I tossed these in some oil just to help them brown a little. Yup. Very tasty and nice and healthy. Lots of delicious layers. Just enough heat and a great deep savory flavor.
Plantain CasseroleFor: 8 Servings
- 7 Brownish-yellow Plantains
- 2 Heads Broccoli
- 1.5 Cup Cojita Cheese
- 1 Can Black Beans Drained and Rinsed
- 1 Large Red Onion
- 5 Habaneros
- 2 Cloves Garlic
- 56 Ounces Canned Diced Tomato (2 28oz cans)
- 1/2 Cup Quinoa
- 1 Tablespoon Cumin
- Red Vinegar
- Dice half the onion, and thin slice the other half. In a pot with some oil and salt, cook the diced onion until just browning, meanwhile rinse the quinoa under cold water. Add the quinoa to the onions and toast for a solid 5 minutes stirring often. Add the diced garlic and habanero (seeds removed) to the onions and cook 2 minutes. Add in the cumin and cook 1 more minute. Add in the tomatoes and stir well, season and add in the worcestershire, oregano, and vinegar. Bring to a simmer, then turn to low. you don't even want this to simmer anymore, just steam for about 20 minutes while you get everything else together.
- Chop the rest of the veggies and start layering your dish. I first did plantain, then the quinoa tomato mixture, then beans, onion, cheese, cilantro, then broccoli, repeat, and top with a third layer of the plantains. Toss the top layer of plantains in a splash of oil just to help them brown up a bit. Bake at 350 for about an hour.