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
Servings: 4 people
- 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
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!
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