Preheat your oven to 400°F.

Wash all of your vegetables. Cut the tops off of the peppers and cut the onion in half.

Place the tomatoes, peppers, peeled garlic, and the onion to a sheet pan. Cover with oil and salt. Roast for 10-15 minutes or until all of the vegetables have softened.

Place the roasted vegetables to a blender, add in ¼ bunch of cilantro, 1 tbsp of lime juice, and salt. Add lime juice and salt to taste. Adjust as needed.

Allow the salsa to cool to room temperature and blend in the avocado until it is creamy and smooth.

Cook enough quinoa to yield 3 cups of cooked rice. 1 cup of dry quinoa will yield between 2-3 cups of cooked quinoa depending on the type you use.

Measure out 2½ cups of quinoa. Add in the olive oil and salt and pepper to taste.

Place the frozen corn and shelled edamame into the microwave and cook until it has thawed. Drain off any water.

Wash and cut the pepper into slices.

Heat a large skillet over medium high heat and add a bit of oil. Add in the red peppers and cook until soft. Remove from the pan and heat a bit more oil.

Drain and rinse your black beans.

Add in the corn, edamame, and black beans. Cook for a few minutes, stirring every so often do develop some color on the pieces. Add oil as necessary.

After they have cooked for a few minutes, add back the peppers and stir in the cumin, chili powder, and salt and pepper. Add in 1-2 tbsp of water to help the seasonings incorporate.

This recipe makes 5 servings. Add ½ cup of rice to each dish, divide the plant mixture evenly 5 ways, and store the salsa verde in a separate smaller container. It is likely you will have extra salsa.