
Recipe
Peruvian-style Nasibal
Quinoa-Stuffed Plantain Delight
4.6 out of 5
Indulge in the flavors of Peruvian cuisine with this delightful twist on the traditional Dutch dish, Nasibal. This Peruvian-style Nasibal combines the richness of plantains with the nuttiness of quinoa, creating a unique and satisfying culinary experience.
Metadata
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, High-fat
Ingredients
In this Peruvian adaptation of Nasibal, we replace the traditional rice filling with quinoa, a staple grain in Peruvian cuisine. Additionally, we incorporate Peruvian spices and vegetables to infuse the dish with the vibrant flavors of Peru. The use of ripe plantains adds a touch of sweetness and a unique texture to the dish, giving it a distinct Peruvian twist. We alse have the original recipe for Nasibal, so you can check it out.
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4 ripe plantains 4 ripe plantains
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1 cup (185g) quinoa 1 cup (185g) quinoa
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2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
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1 onion, finely chopped 1 onion, finely chopped
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1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
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1 carrot, grated 1 carrot, grated
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon paprika 1 teaspoon paprika
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1 tablespoon olive oil 1 tablespoon olive oil
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 4g, 0.5g
- Carbohydrates (total, sugars): 68g, 18g
- Protein: 8g
- Fiber: 8g
- Salt: 0.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.Cut the plantains in half lengthwise, leaving the skin intact. Carefully scoop out the flesh, leaving a thin layer attached to the skin. Reserve the scooped-out flesh for later use.
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3.In a saucepan, rinse the quinoa under cold water. Drain and add the vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
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4.In a separate pan, heat the olive oil over medium heat. Add the onion, bell pepper, carrot, and garlic. Sauté until the vegetables are tender.
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5.Add the reserved plantain flesh, cooked quinoa, cumin, paprika, salt, and pepper to the sautéed vegetables. Mix well to combine all the ingredients.
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6.Stuff each plantain skin with the quinoa mixture, pressing it gently to fill the cavity.
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7.Place the stuffed plantains on a baking sheet and bake for 20-25 minutes, or until the plantains are golden and crispy on the outside.
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8.Serve the Peruvian-style Nasibal hot and enjoy!
Treat your ingredients with care...
- Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly soft.
- Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness. Use vegetable broth instead of water to enhance the flavor.
Tips & Tricks
- For added flavor, you can sprinkle some grated cheese on top of the stuffed plantains before baking.
- Serve the Peruvian-style Nasibal with a side of salsa criolla, a traditional Peruvian onion and tomato salad, to enhance the flavors.
- If you prefer a spicier version, add a chopped chili pepper to the vegetable sauté.
Serving advice
Serve the Peruvian-style Nasibal as a main dish accompanied by a fresh green salad. Garnish with chopped cilantro for an extra burst of flavor.
Presentation advice
Arrange the stuffed plantains on a platter, placing them side by side. Drizzle a bit of olive oil on top and sprinkle some paprika for a pop of color. Serve with a wedge of lime for squeezing over the dish.
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