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More about our company and our products
More about our
company and our
products
Cuban Quinoa Bowl
Prep: 15 minutes Broil/Roast: 25 minutes Serves: 4
2 medium jalapeño peppers
¼ cup Playero® Salvadoreña Cream
1 teaspoon lime zest
1 teaspoon orange zest
1 pound chopped sweet potatoes
1 package (7 ounces) FUD® Turkey Franks, cut crosswise into 1-inch pieces
1 tablespoon olive oil
2 teaspoons Cuban and/or Adobo seasoning
3 cups packaged cooked quinoa
1 can (15 ounces) low sodium black beans, drained and rinsed
2 cups baby kale
1 cup halved cherry tomatoes
2 ounces Playero®, FUD® or La Chona® Fresco Cheese, crumbled (½ cup)
INSTRUCTIONS
- Place oven rack 4 to 5 inches from broiler; preheat broiler to high. Line rimmed baking pan with aluminum foil. Place jalapeño peppers directly on oven rack; broil 4 minutes or until charred, turning occasionally. Remove peppers and cool slightly; preheat oven to 450°. Remove pepper stems and seeds. In blender, purée peppers, cream, lime zest and orange zest. Makes about ½ cup.
- In small bowl, toss potatoes, franks, oil and seasoning; spread on prepared pan. Roast potato mixture 20 minutes or until golden brown and tender, stirring occasionally.
- Prepare quinoa as label directs.
- Divide quinoa into 4 bowls; top with beans, kale, tomatoes and potato mixture; drizzle with sauce and sprinkle with cheese.