Start by making the quinoa, add 1/2 cup of quinoa and 1 cup of water to a pot over medium-high heat. Stir in some salt and cover the pot with a lid. Cook quinoa for 20 minutes. Then, remove from heat and let sit for 5 minutes with the lid still on. Then remove the lid and let side for another couple minutes. Fluff quinoa with a fork and gently stir in the drained kidney beans. Depending on how many beans you want compared to quinoa, you might not use the whole can. Set aside until ready for use.

Heat oil in a large frying pan over medium heat. 

Fry plantains until golden, about 3 minutes on each side. Transfer fried plantains to a plate topped with paper towel to soak up any excess moisture. 

While still hot, brush the plantain slices with a thin layer of guacamole, then roll them into ring-like circles and secure with a toothpick.

Fill plantain rolls with quinoa and bean mixture.

Serve warm and enjoy!