¼ cup dry quinoa (red, white, or a blend)
½ plantain, sliced into coins
1 tsp olive oil
4 cups chopped kale
1 can black beans (15 oz), drained and rinsed
1 cup corn
¼ cup roasted shelled pumpkin seeds
1 avocado
1 jalapeño, seeded
2 cloves garlic Juice of 1 lemon
8 leaves purple cabbage
Cook quinoa as directed and preheat oven to 400°F. Place plantain slices on a parchment-lined sheet, brush with oil, sprinkle with sea salt to taste, and bake for 15 minutes. In a large bowl, combine quinoa, kale, black beans, corn, pumpkin seeds, and sea salt to taste. In a food processor, blend avocado, jalapeño, garlic, lemon, and ½ cup water until smooth. Create 4 shells by placing 2 cabbage leaves into each serving bowl.…