Banana and coconut lovers, this is for you. This is one of my most unique and tasty recipes and a great way to enjoy the health benefits of quinoa. This dish is a perfect choice for breakfast, although I can eat it any time of day. With the natural sweetness of bananas and dates, and a scoop of Creamy Coconut Ice Cream (page 209), you have just created a yummy dessert. —MYRA
Serves 6
4 tbsp/60 ml coconut oil
1 cup/170 g quinoa, thoroughly rinsed
2 cups/480 ml very hot water (about 180°F/82°C)
1/4 tsp salt
3 medium bananas, diagonally sliced
1/2 cup/75 g chopped dates
1/4 cup/20 g shredded unsweetened coconut
3 tbsp brown sugar
2 tsp ground cinnamon
1 cup/110 g walnuts, toasted (see page 117) and coarsely chopped
Position a rack in the lower third of the oven and preheat it to 375°F/190°C/gas 5.
Warm 2 tbsp of the oil in a medium saucepan over medium heat. Add the quinoa and stir well to coat the grains. After 3 minutes, add the hot water and salt. Raise the heat to high and bring it to a boil. Reduce the heat to low and simmer, covered, for 10 minutes.
Meanwhile, heat the remaining 2 tbsp oil in a 9-in/23-cm cast-iron skillet (or oven-safe, nonstick pan). Add the bananas and cook over medium heat for 2 to 3 minutes, turning to brown on both sides. It may be necessary to do this in batches. Transfer the bananas to a plate and reserve. Set the skillet aside for later use.
After the quinoa has cooked for 10 minutes, add the dates, coconut, half of the sautéed bananas, 1 tbsp of the sugar, and 1 tsp of the cinnamon. Stir well and remove the pan from the heat. Pour the quinoa mixture into the reserved skillet and spread evenly.
Combine the walnuts and the remaining 1 tsp cinnamon and 2 tbsp sugar in a small bowl and stir to blend. Scatter the mixture over the quinoa, and spread evenly to cover. Arrange the remaining cooked bananas atop the nut mixture. Bake, uncovered, for 20 minutes, until the top is golden brown and fragrant. Serve hot, warm, or at room temperature.
1 SERVING: CALORIES: 450 | FAT: 26G | CARBS: 53G | PROTEIN: 8G | SODIUM: 105MG | DIETARY FIBER: 28% | POTASSIUM: 17% | THIAMIN: 15% | RIBOFLAVIN: 10% | VITAMIN B6: 25% | FOLATE: 20% | IRON: 15% | COPPER: 30% | PHOSPHORUS: 25% | MAGNESIUM: 30% | ZINC: 10%