Jerk Pinto Bean Quinoa Bowls with Pineapple Salsa

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Girl. I’m still in my kitchen relishing as I type this with a belly full of quinoa and jerk-spiced beans and potatoes. I knew I was hungry (I forgot to pack my lunch today and had to rely on two packs of oatmeal to hold me down until I got off), but dammit, I ain’t know KNOW how houngry I really was. I was craving potatoes for sure but I didn’t want to fall off of my plan like that. While I did my grocery shopping this weekend, I totally forgot what was on the menu. When I came home and took a look at the recipes I had for this week, I was delighted to see that this recipe was up! I love sweet and spicy combined and after reading over the recipe I knew I could easily toss some potatoes in there to satisfy my cravings.

Right now all my meals are coming from my customized PlateJoy meal plan. I altered the original recipe a bit so I’ll share both the original as well as my edits. With the edits it took about 15 minutes longer to make, which brought me to about 35-40 minutes total. I was also washing dishes and cleaning up my kitchen in between cooking, so I think I could have gotten this done faster if my ass was focused.

Now, I know you’re probably like, yo, why is there just a photo of quinoa right here? Look, my own photos didn’t turn out great and for aesthetic reasons I need all my header photos to exude the same type of brilliance. My regular-regular photos are below. *eye roll* I’m gettin better though!?

Here is the original recipe:

TIME: 20 MIN

INGREDIENTS

  • 1 ½ cups dry quinoa

  • ½ yellow onion

  • 2 ½ tbsp olive oil

  • 1 ½ tbsp minced garlic

  • 1 tbsp jerk seasoning

  • 2 ¼ cups canned pinto beans

  • 1 ½ cups canned coconut milk

  • 1 ½ cups pineapple chunks

  • 4 ½ green onions

  • ½ cup chopped cilantro

  • 1 lime

STEPS

  1. Cook quinoa as directed on packaging.

  2. Peel and dice onion. Heat olive oil in a skillet over medium-high heat. Add onion and cook 3 minutes or until soft. Add garlic and jerk seasoning for and toast for 30 seconds. (idk what this means exactly, but I say just mix it all in there for another 30 seconds)

  3. Drain pinto beans and add to the mixture. Reduce heat to low and add coconut milk.Cook 3 minutes to warm through.

  4. Meanwhile, finely chop the pineapple. Thinly slice the green onion. Mince the cilantro. Combine altogether in a bowl with 2 1/4 TBSP lime juice and a pinch of salt. Stir to combine.

  5. Season the pinto beans with salt + pepper to taste. Divide quinoa into bowls and top with pinto beans and coconut sauce. Garnish with pineapple salsa.

  6. Enjoy!



This was a great recipe alone, but I needed some potatoes…

straight bangin’.

Here is my version:

TIME: 35 MIN

INGREDIENTS

  • 1 ½ cups dry quinoa

  • ½ yellow onion

  • 1 red bell pepper

  • 1 green bell pepper

  • 2 small yellow potatoes

  • 1/2 jalapeno or serrano pepper

  • 2 ½ tbsp olive oil

  • 1 ½ tbsp minced garlic

  • 1 tbsp jerk seasoning

  • 2 ¼ cups canned pinto beans

  • 1 ½ cups canned coconut milk

  • 1 ½ cups pineapple chunks

  • 4 ½ green onions

  • ½ cup chopped cilantro

  • 1 lime

STEPS

  1. Cook quinoa as directed on packaging.

  2. Peel the onion and potatoes then dice onion and all peppers. Be sure to dice the potatoes into smaller cubes so that they cook faster. Heat olive oil in a skillet over medium-high heat. Add onion and cook 3 minutes or until soft. Add potatoes and 3-4 TBSP water and cover for about 5 minutes or until potatoes are soft. Add garlic, peppers, and jerk seasoning for and sautée for 30 seconds. Cover for about 3 minutes to let peppers soften.

  3. Drain pinto beans and add to the mixture. Reduce heat to low and add coconut milk. Cook 3 - 5 minutes to warm through.

  4. Meanwhile, finely chop the pineapple. Thinly slice the green onion. Mince the cilantro. Combine altogether in a bowl with 2 1/4 TBSP lime juice and a pinch of salt. Stir to combine.

  5. Season the pinto beans with salt + pepper to taste. Divide quinoa into bowls and top with pinto beans and coconut sauce. Garnish with pineapple salsa.

  6. Enjoy!

Since we’re dealing with quinoa and beans AND potatoes, the key is to add the right amount of salt to the dish. Add in your salt pinch by pinch and taste test until it’s just right. This really hit the spot for me with the sweet and spicy combination plus the heartiness the potatoes and quinoa. #yaslawd! Give it a try and let me know what you think! If you wanna check out more recipes you can check out the “recipes” highlight on my Instagram and learn more about PlateJoy here.


What have been some of your fav hearty dishes this winter? Let me know in the comments below!

Shera Lee