Cuban Quinoa Bowl with Mango Salsa and Fried Bananas

Cuban Quinoa Bowl with Mango Salsa and Fried Bananas

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Cuban Quinoa Bowl with spicy chicken, tasty quinoa, black beans, fresh mango and caramelized bananas. So many things going on, but the flavors come together amazingly. However, when I was in Cuba in 2015, there was one thing that struck me, and that was how absolutely awful the food was. They had all this luscious green nature, and should not have any difficulty in making good food. However, I suppose there are political difficulties involved here. I think the leaders of the country take all the best quality food, and the people is left with the “scraps”. But don’t quote me on that.

 

Cuba

 

One time, we got to the largest grocery store in Cuba, and it was empty! They didn’t even have water. The shelves were so empty it felt like that it was the day before shutting down the entire business. It was weird, and highly unusual for me. Norway is a very rich country, both in terms of nature but also in possibilities of import, so the shelves are always stacked. I remember one Christmas, they had trouble making enough butter for all the Christmas baking. It was absolute hysteria. There were even news articles about this, and whenever people found butter – they bought it all.

 

In Cuba, they had nothing. But the people seem very happy nonetheless.

 

Cuban Quinoa Bowl with Mango Salsa and Fried Bananas

 

However, back to the food. My point was, that I cannot believe this dish is Cuban. I really don’t, because to me, Cuban food is all about pickled lettuce, pasta that tastes like dirt and bad quality meat. This dish is nothing like that, it’s a burst of delicious flavor and color. The chicken get this tangy, citrusy marinade, and combined with the flavorful quinoa, sweet bananas and fresh mangos – it is a little piece of heaven. The best part? It’s healthy too. Healthy food doesn’t have to be boring! And this is absolutely not boring.

 

Cuban Quinoa Bowl with Mango Salsa and Fried Bananas

 

This recipe is adapted from Half Baked Harvest, and honestly, I haven’t done many alterations. However, I find the servings too big for 4 people and I eat a lot, so this surprised me a bit. I usually never seed my chiles (if not the recipe calls for 100 bird’s eye chiles, I definitely seed – most of them), but you can if you want to. This recipe has a little more than a few steps, but I can assure you that it’s worth it. And I would not omit one part of this recipe, because all the components work so well together.

Cuban Quinoa Bowl with Mango Salsa and Fried Bananas

Cuban Quinoa Bowl with Mango Salsa and Fried Bananas

 

I’ve made this recipe a few times now, and both times I’ve messed up on one thing; you are not supposed to use all the marinade on the chicken, leave half of it to make a sauce later. So I made a mess when trying to fix this problem, but I’m glad I did, because the sauce gives it a little moisture in the end. Delicious!

Please give this Cuban Quinoa Bowl a try, and you won’t be disappointed. Tell me what you think in the comment section below, or tag @thegingerwithspice on Instagram. Don’t forget to Pin it.

 


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Cuban Quinoa Bowl with Mango Salsa and Fried Bananas

The chicken get this tangy, citrusy marinade, and combined with the flavorful quinoa, sweet bananas and fresh mangos - it is a little piece of heaven. The best part? It's healthy too. Healthy food doesn't have to be boring! And this is absolutely not boring. 
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Main Dish
Cuisine: Caribbean
Servings: 4 people

Ingredients

Chicken

  • 500 gr chicken breast cut into bite sized pieces
  • 1 tsp cumin
  • 3 cloves garlic grated
  • 1 red chile seeded if you want
  • large pinch of freshly grated pepper
  • 180 + 60 ml orange juice 6 oz + 2 oz, divided.
  • 4 limes, juice
  • 1 lime, zest
  • 1 tsp honey
  • 1 tsp dark soy sauce
  • handful chopped fresh cilantro
  • 2 tbsp butter

Black Beans & Quinoa

  • 2-3 tbsp olive oil
  • 1 onion chopped
  • 1 red pepper chopped
  • 250 ml quinoa 1 cup, dry
  • 500 ml chicken broth 2 cups, or water
  • 500 gr cooked black beans 2 cups, rinsed and drained if using canned
  • 2 cloves garlic grated
  • salt and pepper to taste

Fried Bananas & Mango Salsa

  • 2 bananas sliced into 1/2 inch (13mm) thick slices
  • chile powder sprinkle, to taste
  • sea salt sprinkle
  • 2 tbsp coconut oil or other neutral oil
  • 1 mango diced
  • 1 red chile seeded if you want + chopped
  • 1/2 of one lime, juice
  • handful chopped fresh cilantro

Instructions

  • Chicken marinade: Remember to leave half of the marinade to make a sauce. In a blender, combine chicken marinade ingredients: cumin, 3 cloves garlic, red chile, pinch of pepper, 180 ml orange juice, lime juice and zest, honey, soy sauce and a handful of cilantro. Blend until everything is finely chopped and smooth. Add the chicken pieces to a bowl and pour half of the marinade over the chicken. Marinade for at least 20 minutes.
  • Quinoa: While the chicken is marinading, start with the quinoa. Heat a large, high sided skillet over medium-high heat. When it's hot, add in the oil and chopped onion. Cook for around 10 minutes, until the onion is soft. Add the chopped red pepper and dry quinoa, cook another 5 minutes until the pepper is soft and the quinoa lightly toasted. Then you pour in 500 ml chicken broth (or water), bring it to a boil, cover and then simmer over low heat for around 30 minutes or until the quinoa is cooked and fluffy.
  • Mango salsa: Meanwhile, add the mango, red chile, cilantro and lime juice to a bowl. Toss well.
  • Black beans: You can scoot the quinoa aside and cook the beans in the same pan, but I find it easier to take a new one. Drizzle a little bit of oil in a medium hot pan. Add the rinsed black beans, garlic, salt and pepper and cook until warmed through.
  • Chicken: To cook the chicken, heat a large skillet over medium-high heat. Add in a little bit of olive oil when the pan is hot. Add in half or 1/3 of the chicken and cook 3-5 minutes, or until browned all over and cook through. Remove add in the rest of the chicken, continue until all the chicken is cooked. Once all the chicken is cooked, cover it with aluminum foil. Add the marinade you didn't use into the skillet, in addition to 60 ml of orange juice. Bring to a boil, add in 2 tbsp of butter and cook about 5 minutes or until reduced slightly. Stir in some chopped cilantro if desired.
  • Bananas: Remove the peels and slice them 1/2 inch thick. Heat a skillet over medium heat and add the coconut oil. Lay down the banana slices and sprinkle with chile powder. Fry for 4-5 minutes on each side. Be careful so that the bananas don't burn, turn down the heat if they are browning too quickly. You want enough heat to caramelize and brown the slices, but not burned. Remove from the skillet and place on a plate. Sprinkle with sea salt.
  • To serve; divide the quinoa among 4 bowls. Top with chicken, black beans, mangos and bananas. Drizzle with the sauce and chopped cilantro, if desired. Enjoy!

Notes

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice
Adapted from: Half Baked Harvest



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