INGREDIENTS
1 cup
Quinoa; cooked
1/2
Red Bell Pepper
1 1/2
Carrots; peeled and shredded
8 oz
Mushrooms
1/2
Yellow Onion
2 cups
Packed fresh spinach
2/3 cup
Bread Crumbs
2
Eggs
1/4 tsp
Cumin
1/2 tsp
Southwest Seasoning
4 tsp
Olive Oil
Salt and Pepper
2
Avocados; peeled and cored
2 tbsp
Lime Juice