It’s been ages since I wanted to eat plantain banana again, and quite honestly I didn’t think I would post it on the blog when I came up with this recipe of coconut caramelised plantain banana & roasted quinoa. The simplicity and rapidity of the recipe actually convinced me to share it with you guys, especially as it’s also totally addictive – at least for plantain addicts like me. I’m regularly noting to myself that I often tend to go crazy with flavour associations, which can be sometimes a bit too original or complicated – I’ve always loved original flavours; find the most original dish on a menu and I’ll take it for sure! -. I started recently to refocus on more simple things, which only need a few minutes or ingredients to be ready. Beyond being real time savers, it’s also way more practical for the readers who are not familiar with specific ingredients as well as for myself, as I don’t need to test my recipes a ton of times before before to find the perfect balance – WIN WIN! For a few of those recipes, they are also part of my basics that I love to make on-the-go and that slowly became “normality” for me, while still being addictive.
Once again, I kind of lost the track of my blog posts during the last days, as I’m back in France for 2 weeks before to start a new job in August. I’ve enjoyed being with my loved ones and going back to Lyon during the first days, as well as to South of France where I’m staying right now. Only one small mishap that I didn’t see coming: for my first days in Lyon I actually had to do blog cleaning because of a hacking, instead of batch writing my next blog posts like it was planned. Nothing really bad at the end, just some security negligence on my side I guess – but that’s also how we learn, am I right? -. I was rather in panic at the beginning, as I’m a total dummy when it comes to code and web development stuff :) Anyway, now that the problem is over, I can refocus on the most important.
The flavours & textures in this recipe of coconut caramelised plantain banana & roasted quinoa are very complementary: the Petit-Suisse – aka a very French king of Quark– brings all the smoothness and creaminess, this little something that makes the recipe very fresh; quinoa brings the crust and a slight nutty taste – and definitely a great discovery on my side as it was a complete experimentation -; caramelised plantain banana with coconut oil and coconut sugar brings the indulgence without the guilt.
- 1 plantain banana
- 2tbsp quinoa (uncooked)
- 1 to 2tbsp coconut sugar
- 1tbsp coconut oil
- 60g quark ("Petit Suisse" style)
- 1tbsp coconut milk
- 1. Heat coconut oil in a frying-pan. Cut plantain banana in slices and add to the pan. Add coconut sugar, stir well and let caramelise for a few minutes on high heat.
- 2. In the meantime, roast quinoa: heat a small frying-pan and add quinoa grains. Roast for a few minutes, until quinoa gets golden and crunchy.
- 3. In a small bowl, stir quark and coconut milk together to get a creamier texture. Add quark onto a dessert plate, as well as caramelised plantain banana slices. Sprinkle with roasted quinoa. Serve warm or cold.
You can add a drizzle of honey or coconut nectar if you want to enhance the sweet touch.
* affiliate links in this post help Inthemoodforfood.fr to keep growing. All the products and brands to which I link my recipes are the ones that I use and especially appreciate for their taste, values and benefits.