1 teaspoon of oil (olive oil or coconut oil will work fine), plus extra for greasing the pan
2 medium bell peppers, cut in half and deseeded
Eat Smart Wild Greens and Quinoa Salad Kit
Pre-heat the oven to 400 degrees F. Lightly grease a baking tray and bake the peppers for 10 minutes or until they’re just beginning to wilt and brown.
When the peppers are about helf done, heat the oil and water in a large skillet over medium heat. Add in the quinoa from the salad kit and stir. Cook for 5 minutes of until the majority of the liquid is absorbed by the quinoa.
Add in the greens and cook for an additional 2 minutes. Take off of heat.
Right before scooping the salad mixture into the peppers, stir in half of the cheese and half of the almonds and half of the avocado dressing.
Top the bell peppers with remaining cheese, almonds, and dressing.