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Taco Mini Tellines with Quinoa, Kidney Beans and Avocado


Ingredients

  • 10 Pidy Taco Mini tellines
  • 125g quinoa
  • 100g canned kidney beans
  • 100g canned corn
  • 1 avocado
  • 1 chili pepper
  • ½ lime
  • ½ vegatable bouillon cube (optional)
  • Salt
  • Pepper
  • Parsley for garnish

Method

Servings: 10

  1. Cook the quinoa in 250g of water with a half bouillon cube.
  2. Rinse the kidney beans and corn under running water and drain.
  3. Cut the avocado and chili pepper into small pieces.
  4. In a bowl, mix the quinoa, kidney beans, corn, avocado, and chili pepper together.
  5. Squeeze the lime and add the lime juice to the mixture.
  6. Season to taste with salt and pepper.
  7. Fill the Taco Cups and garnish with parsley.

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