that looks so good!

Quinoa, Mixed Peppers and Avocado Cream Verrines:

Makes 6 to 8For the quinoa:
1 cup raw quinoa
1.5 cups water
pinch of saltFor the mixed peppers:
1/2 red pepper
1/2 yellow pepper
or one 10 oz box of mixed baby peppers
olive oil
salt and pepperFor the avocado cream:
1/2 avocado
juice of half a lime
1 tablespoon finely chopped cilantro
1 green onion, finely chopped (or 1 tablespoon red onion, chopped)
1/4 cup yogurt (your choice)

Prepare the quinoa:
In a medium saucepan, combine the quinoa, water and salt and bring to a boil over high heat. Reduce the heat to a simmer and cook 15 to 20 minutes until the quinoa feels tender. Remove from the heat and let cool to room temperature.For the mixed peppers:
preheat the oven to 400F. Place the peppers on a baking sheet and drizzle with a splash of olive oil. Season with salt and pepper and roast until the peppers start to blister (20 minutes). Remove from the oven and let cool to room temperature. Cut the peppers in half, remove the seeds and set the peppers aside.For the avocado cream:
In a large non reactive bowl, mash the avocado with the rest of the ingredients until smooth with the back of a fork or a potato masher.

Start layering the verrine with some a layer of peppers, a layer of avocado cream, a layer of quinoa, repeat once or twice depending on the size of your glasses and finish with some of the cream on top. Add a couple of blanched asparagus tips if desired for garnish.
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