Baked Quinoa

Cook the quinoa according to the package instructions.

• 1⁄3 cup Quinoa

Rinse and drain the kidney beans and corn in a colander and transfer to a baking dish.

• ½ cup Kidney beans, canned
• ¼ cup Sweet corn, canned

Dice the pepper and finely chop the onion, garlic, and cilantro. Put the onions and garlic in a bowl and add the pepper and cilantro into the baking dish.

• 1 Bell pepper, yellow (~ 4.9 oz)
• ½ Onion, yellow (~ 1.4 oz)
• ½ Garlic clove (~ 0.1 oz)
• 7 twigs of Cilantro, fresh or frozen (~ 1 ⁠½ Tbsp)

Preheat the oven to 350 °F.

Heat the olive oil in a frying pan over medium heat. Fry the onions and garlic until the onions turn translucent and transfer to the baking dish.

• 2 tsp Olive oil

Add the quinoa to the baking dish. Season with cumin, crushed pepper, and salt.

• ¼ tsp Cumin, ground
• ¼ tsp Crushed pepper
• Salt

Sprinkle evenly with cheese and bake for approx. 15 minutes.

• 1⁄3 cup Gouda, grated (or Cheddar)

In a bowl, mash the avocado with a fork. Finely chop the tomatoes and add to the bowl. Mix well and season with salt and pepper.

• ½ Avocado (~ 3.5 oz)
• 1.8 oz Cherry tomatoes
• Salt
• Black pepper

Serve the baked quinoa with the avocado cream.

Enjoy your meal!