Vegetarian Quinoa Fajita Bowls
In just 20 minutes, you can whip up a healthy delicious meatless meal with these vegetarian quinoa fajita bowls! Fall in love with this recipe tonight!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1 cup quinoa
- 2 cups water
- 1 lime juiced
- ½ cup cilantro
- 1 tablespoon extra-virgin olive oil
- ½ white onion sliced
- 2 bell peppers sliced
- 2 large portobello caps sliced
- 1 small jalapeño optional
- 2 teaspoons taco seasoning
- ½ teaspoon smoked paprika
- 1 cup corn cooked
- ½ cup grape tomatoes halved
- 15 ounce can black beans rinsed and drained
- 1 avocado sliced
- lime wedges for serving
- cilantro for serving
Pour the quinoa into a sieve and rinse with cold water. Add the rinsed quinoa and 2 cups of water to a small saucepan. Bring to boil, reduce the heat to low, cover and simmer for 15 minutes.
While the quinoa is cooking, slice the vegetables for cooking. Heat olive oil in a non-stick skillet over medium heat. Add the onion, bell pepper, and jalapeno; sauté until vegetables have started to soften; about 5 minutes. Toss in the sliced mushrooms and sauté for about 10 to 15 minutes. Toss with the taco seasoning and paprika; coat well and remove from the heat.
To serve, mix the quinoa with lime juice and cilantro. Divide equally between four bowls along with equal parts of the vegetables, corn, tomatoes, and beans. Garnish with avocado and cilantro if desired.
Rinsing quinoa before cooking can ensure the bitter taste from the saponin, a naturally occurring protective coating found on quinoa.
Click HERE for 3-Minute Homemade Taco Seasoning
Click HERE to learn how to How to Cut Peel and Slice An Avocado
Recipe adapted from SimplyQuinoa.com
Calories: 441kcal | Carbohydrates: 65g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Sodium: 433mg | Potassium: 1247mg | Fiber: 16g | Sugar: 6g | Vitamin A: 2450IU | Vitamin C: 92.6mg | Calcium: 74mg | Iron: 4.9mg
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