Preheat oven to 450 degrees.

Cut cherry tomatoes in half, add about 2 tablespoons olive oil and place in the oven. They are ready when the top begins to brown.

In a separate pan place the poblano chiles and put in the oven.

In a skillet add the onion and remaining olive oil, when the onion is translucent add the quinoa and beans. Mix carefully.

Add the seeds, salt, lemon zest and the roasted tomatoes at last (with all the juice that was released).

Carefully open the chiles and rinse well in so that all the seeds fall out. With a pairing knife cut the veins from the stem to the part down.

Fill with the salad of quinoa and beans. Serve with avocado pieces and chopped cilantro.