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1
Rinse quinoa thoroughly.
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2
Heat a few tablespoons of oil in a deep cast iron pan (or anything that can accommodate both frying and lots of liquid).
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3
Make sure you use enough oil to cover the plantains you have.
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4
Sautee garlic scapes for two minutes.
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5
(If you don't have garlic skapes, you can omit it, or use green onions or two cloves of garlic).
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6
Fry plantains for a few minutes - if your plantains are nice and ripe, then they will be delicious no matter how long you fry them.
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7
Add coconut, and stir to cover the plantains.
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8
Stir for a minute or two to make sure the coconut is toasted.
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9
Add quinoa, and stir to coat with oil.
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10
Let it roast for a minute or two, stirring a bit.
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11
Add 1 cup coconut milk, 3 cups water, carrots and raisins.
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12
Stir, then bring to a boil.
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13
Reduce heat to a simmer.
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14
Add salt and cayenne to taste.
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15
Play around with spices if you like, but the coconut and plantains give a great flavor, and don't need a lot of help.
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16
Let sit until liquid is absorbed and quinoa is puffy, stirring from time to time.
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17
Add more coconut milk or water if the liquid is mostly absorbed but the quinoa is not yet cooked.
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18
It should take 15-20 minutes.
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19
Serve hot, and enjoy!
