Simple Fajita Quinoa Bowl
Sautéed peppers and onions over cilantro lime quinoa and topped with a quick white bean avocado dip, perfect for meal prep!
Ingredients
Cilantro Lime Quinoa
- 1 cup quinoa dry
- 2 cups water or low sodium vegetable broth
- ¼ cup cilantro leaves (some stems okay) chopped small
- ½ lime, juiced
Peppers & Onions
- 2 bell peppers color of choice
- 1 medium yellow onion sweet variety is preferable
- ⅓ cup vegetable broth or water
- 4 garlic cloves minced finely or pressed
- ¼ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon pepper
Toppings
- tortilla chips or homemade air fried strips* recipe link in notes
- White Bean Avocado Dip** recipe in notes
- chopped cilantro
- lime juice
- hot sauce of choice
Instructions
Cilantro Lime Quinoa
- In a medium sauce pan combine quinoa and vegetable broth, gently mix. Bring to a boil then reduce to a simmer and cover. Cook for 13-15 minutes until quinoa is tender and liquids is gone. Remove from heat and gently fluff with a fork.
- Let cool for 5-10 minutes then stir in lime juice and cilantro. Set to the side until ready to serve.
"Sautéed" Peppers & Onions
- Thinly slice peppers and onion.
- In a large sauté pan on medium heat add peppers, onions and vegetable broth. Cook for 10 minutes stirring occasionally to prevent sticking
- Add remaining ingredients and stir to combine. Continue cooking for 5-10 minutes to desired doneness.
Assemble Bowls
- Between three bowls divide quinoa and sautéed peppers & onions. Top with White Bean Avocado Dip, tortilla strips, a squeeze of lime and any other toppings of choice! Enjoy!
Notes
* Air Fried Tortilla Chip Instructions click here!
**White Bean Avocado Dip Recipe here! - Blend in food processor to desired consistency the following ingredients: 1 can cannellini beans (drained & rinsed), 1 ripe avocado, ¼ cup chopped cilantro (stems & leaves), juice of 1 lime and 1 jalapeno (deseeded).