Preheat oven to 200°C. Wash potatoes and clean them if needed. Wrap them in aluminum foil and bake them for 1 hour. Foil will prevent them from losing water and becoming dry. At the same time it will help potatoes cook quicker.
In the meantime, prepare everything else. Cut onion into half circles. This will add a nice texture to the dish. Cut mushrooms into slices. Warm-up water for quinoa.
Warm-up a pan for mushrooms. You can use a bit of oil or some water for sautéeing onions and mushrooms. First, sautée onions until they start turning golden brown. Then add mushrooms and sautée it all together for a few more minutes until mushrooms become all soft and start getting a golden colour themselves. You can even add some water to help them get soft quicker. They will also cook well this way. Once they are done, add soy sauce, stir and let it sit.
When the water boils, add quinoa. Boil as much water as the packaging says and don't forget to add some salt to it. Then cook as instructions say.
Take an avocado and cut it in half. Take it out of the peel and mash it. Add 3 tbsp of yogurt and some salt. If you want, you can add some black pepper, chili, or garlic to it as well, to create more of a »guacamole«feeling.
Once potatoes are baked, take them out of the oven, unwrap them and place them on a plate or on a cutting board. Carefully hold them – I like to unwrap the upper part and leave the bottom wrapped for this part of the process because it is easier to hold the potato with a kitchen towel without making the towel dirty. Now, hold the potato carefully, so you don't burn yourself. With a sharp knife cut off the »cap« and make a few cuts in the middle too. Carve the potato out with a spoon – only take out about 1 tbsp of potato. Do the same with all of potatoes.
Mash the middle of potato you carved out (the »meat« you took out) and add it to quinoa. Mix it well. Then fill up the carved potatoes with quinoa mix and top it with mushrooms. Pour some avocado sauce over them and serve!
