Black Quinoa, Sweet Potato and Plantain Salad

Ingredients

• black quinoa — 2/3 cup
• sweet potato — 450 g
• ripe plantain — 450 g (ripe cooking banana)
• fresh spinach — 2 cups (or Chinese cabbage, watercress or any other leafy green)
• fresh basil — 2 tbsp
• fresh coriander leaves — 2 tbsp
• green pepper (capsicum) — 1/2 cup (diced)
• cucumber — 1 cup (seeded and diced)
• olive oil or vegetable oil — 1/2 cup
• rice vinegar — 2 tbsp
• salt (to taste)
• pepper (to taste)
• carrot — 1 (optional garnish)
• green (unripe) plantain — 1 (optional garnish)

Method

1. Wash the black quinoa, cook it until tender and set it aside to cool.
2. Boil the sweet potato and the ripe plantain in separate pans. When each is cooked, cut it into 2.5 cm cubes.
3. Wash the spinach and keep it in the fridge so it stays crisp.
4. Put the quinoa, sweet potato, plantain, spinach, basil, coriander, green pepper and cucumber in a large bowl, pour over the oil and rice vinegar and toss. Season with salt and pepper.
5. For the optional garnish, use a peeler or grater to make carrot curls and toast them; slice the green plantain very thinly and fry the slices. Scatter both over the salad.