Baked Quinoa Half-Moons

Wash the quinoa, rinse well and transfer it to a pot along with the water, add salt and turmeric.

Cook the quinoa over medium-low heat until the water is completely absorbed, then transfer it to a bowl and let it cool slightly.

Prepare the filling by putting extra virgin olive oil, garlic powder, and chopped chili pepper in a pan, let it flavor for a minute, add the turnip greens, stir, cover with a lid and when they are slightly wilted, adjust the salt, stir again and continue cooking with the lid on, checking.

Once cooked, turn off the heat and set aside.

Take a portion of quinoa, form a ball, place it on a sheet of parchment paper and roll it out into a circle using either another sheet of parchment paper or an oiled rolling pin or flatten with your hands.

Create a not too thick layer, fill with the turnip greens and cheese filling, close into a half-moon shape using the parchment paper and transfer everything onto a baking sheet or tray by lifting the parchment paper directly.

Brush the surface with a drizzle of extra virgin olive oil and bake at 190°C for 25 minutes. If you want them crispier, cook longer.