Caribbean Blend Quinoa Stuffed Plantain


Recipe Courtesy of Chef Dorothy Dee Thomas

Pineapple Vinaigrette


  1. Roast ripe yellow plantain in oven until tender. Steam Sunrise Blend in vegetable stock seasoned with pineapples.
  2. Sauté corn, red pepper and scallions together. Next toss with steamed Sunrise Blend and add cilantro. Drizzle with pineapple vinaigrette.
  3. Using half the roasted plantain, split and stuff with Sunrise Blend mixture.
  4. Serve with Caribbean beverage of your choice.