Preheat oven to 400°F (205°C). Soak corn while you prepare the plantains.

Prepare plantains for roasting. For each plantain, slice off both ends and slice the peel open on one side lengthwise.

Set plantains on a small baking pan and place in the oven. Place both ears of corn directly on the oven rack next to the plantains. Roast for 25 minutes or until the plantains are soft and the corn is just tender.

While the vegetables are roasting, prepare the quinoa. Place quinoa, broth and peppers into a medium saucepan and bring up to a boil. Once boiling, reduce heat to a simmer and cover. Simmer for 10 minutes or until all liquid is absorbed.

When the quinoa is done, gently fold in the black beans to warm them through.

Remove the husks with silk from the roasted corn and chop off the ends. Slice off the kernels and fold in to the quinoa mixture. Season with salt and pepper to taste.

If you wish to make the pineapple puree, place all dressing ingredients into a blender or food processor and blend until it reaches the consistency of a thick liquid.

Cut each plantain in half to make two long halves. Then, open them up like a baked potato.

Now, let’s prepare the plantains. Stuff the center of each plantain section with the quinoa mixture. Drizzle with the pineapple dressing, if desired.

Dinner’s ready! Garnish your quinoa stuffed plantains with fresh cilantro and lime wedges. Enjoy!