Baked Quinoa with Plantain Chips

A while back I was bemoaning the fact I couldn't find plantain in Normandy. Somebody must have been listening because I've found them in a couple of places since then.

Inspiration enough to step up to the cooker.

The Quinoa Bake is, because this is France and that's the way they sell it, actually Quinoa and Bulgar based. I would have preferred 100% quinoa but if you want to do exactly as I did then make a 50/50 blend or even just use bulgar in extremis.

Cook your quinoa in plenty of simmering lightly salted water for about 15 minutes, until the curly germ springs loose and the grain is soft and palatable. Drain and place into a well greased oven dish. Put a layer of fresh sliced tomato, not too thick on top - I used yellow tomatoes and sort of wished I had tomatilloes - then cover that with some thick tomato coulis or passata. Sprinkle with a little salt and some dried mixed herbs.

Make a handful of breadcrumbs, wholemeal for preference, grate in some vegan cheese and season well with black pepper. Use this to top off the bake, sprinkle with a little oil and pop into a hot oven.

To make the chips; peel and slice your plantain on the diagonal (or slice and peel if this is easier!). Fry quickly on both sides until just starting to turn golden, then remove from the pan and with spatula and some pressure squash each slice until it spreads a little.

Put onto a baking tray, add salt and hot pepper flakes to taste and put them into the oven with the bake for 20 minutes or so. The chips should be golden and the top of the bake browned and crispy.

Serve with a little hot sauce of your choice. This is really good.