1QUINOA: Heat up 1 tablespoon olive oil on medium hehat l and lightly sautè the quinoa with the cumin powder and bay leaf for about 5 minutes, stirring frequently. Reduce the temperature if necessary to avoid burning. Pour in the water and bring to the boil. Cover and cook 15 minutes.
2Combine the cabbage with the cilantro, rice vinegar and olive oil.
3Stir together the beans, chili powder and oregano. Season with salt and pepper, to taste.
4TO SERVE: Arrange mixed greens/lettuce in a bowl. Top with a serving of beans then the quinoa.
5Add some of the marinated cabbage mixture, shredded cheese and the avocado cream. Garnish with lime wedges.
Quick avocado cream: Mash together one peeled avocado, some lime juice (about 1 T.), little bit of sour cream/mayonnaise/cream cheese/plain yogurt. Add pinch of salt. Mash until very creamy.