• ½ cup dried quinoa
  • 1 15oz. can black beans, drained and rinsed
  • BBQ Sauce
  • 1 teaspoon olive oil
  • 1 small shallot, diced (about ¼ cup)
  • 2 small garlic cloves, minced or grated
  • 1 tablespoon tomato paste
  • 1 tablespoon pure maple syrup
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon tamari or coconut aminos
  • ½ teaspoon mustard powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • Cilantro Slaw:
  • 4 cups shredded green cabbage
  • 3 cups shredded red cabbage
  • 1 heaping cup shredded carrots
  • ⅓ cup chopped cilantro
  • Slaw dressing:
  • ¾ cups veganaise (non-dairy mayo)
  • 1 teaspoon dijon mustard
  • 2 teaspoons water
  • 2 teaspoons pure maple syrup
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon celery seed
  1. Rinse the quinoa and add it to 1 cup boiling water in a medium sauce pan with a tight fitting lid. Turn down heat to low-medium and simmer uncovered 8 minutes; cover and simmer another 8 minutes or until all water is absorbed.
  2. While quinoa is cooking, mix all the ingredients together for the slaw dressing and set aside. Mix together ingredients for the slaw salad and then pour dressing over top - enough to coat everything well. Cover and refrigerate.
  3. Heat a large skillet over medium heat and add the olive oil, garlic and shallots to start on the BBQ sauce. Sauté a few minutes until shallots becomes tender. Add in remaining ingredients for the sauce and simmer about 5 minutes.
  4. Once sauce is done cooking add in the rinsed black beans and cooked quinoa. Mix well and let simmer just a few minutes so all the flavors meld together.
  5. Load up your plantain wraps and top with the awesome cilantro coleslaw.
  6. ENJOY!
Recipe by Helping Bodies Heal at