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Ladies and gents, hold onto your hats because I am comin’ atcha with a PHENOMENAL recipe.
I may have just been in land of BBQ and Sweet Tea in Memphis, but make no mistake — my heart will always be loyal to Tex-Mex flavors. The more avocado the better!
And just as a practical side note — Mexican meals are really great when you’re feeding a mix of people with food allergies, vegetarians, omnivores etc. Because not only does everyone love it, but it’s so customizable! You can have toppings for everyone! You can grill up some chicken or steak or shrimp, you can load up on the beans and rice, offer sour cream and cheese for those who want it…it’s totally versatile and everyone’s happy! It’s like a build your own adventure!
SO – tonight’s masterpiece is a Veggie Fajita in Quinoa Bowls! Crunchy, nutty quinoa shells filled with spice veggies, and topped with rockin’ guacamole! SO STINKIN’ DELICIOUS!
AND – They’re gluten free and paleo with a Vegan Option!
Here’s What You Need: (Serves 5)
1 red pepper, sliced into strips
1 red onion, sliced
1 zucchini, sliced
8 shiitake mushrooms, sliced
3 garlic cloves, minced
1 tsp chili powder
2 tsp cumin
1 tsp paprika
1/2 tsp oregano
4 romaine lettuce leaves, sliced
fresh cilantro (minced) – garnish
2 green onions, sliced – garnish
2 Tbsp red onion, minced (or grated)
1 garlic clove, grated
2 Tbsp cilantro, minced
squeeze of lime
1/2 tsp salt
Preheat oven to 400 degrees. Cook your quinoa until it absorbs all the liquid – about 15-20 minutes. Fluff with a fork, and set aside to cool.
When your quinoa is cool, combine it in a bowl with the egg whites, almond flour and salt. Mix well to combine. Take some parchment paper and cut 12 medium-sized squares – roughly 4″x4″. Spoon about 2-3 Tbsp of the mixture onto 1 square of parchment. Put another piece of parchment on top and “smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON….it will be a parchment paper sandwich! Do the same with the rest of the mixture. Then, place the “parchment sandwiches” over the cups of an upside-down muffin tin. (See photo.) Carefully mold them around the cups so they form little bowls. Bake for 25-30 minutes. Then, when you take them out of the oven, let them cool on the muffin tins, and then carefully peel the parchment off. Viola!
Meanwhile, prep your veggies. In a large frying pan, sauté your onion in 1 Tbsp EVOO, salt, pepper and your spices. After about minutes, add the mushrooms. Let them cook for about 3 minutes, and then add your zucchini. After about 2-3 minutes, add the red pepper and garlic. Let those cook for 3 more minutes, and then take off the heat. Your peppers and zucchini should be vibrant and still have a nice bite.
Finally, make the guacamole! Mash your avocado with a squeeze of lime and salt with the back of your fork. Then, stir in the garlic, onion and cilantro. Refrigerate, covered, until serving.
To assemble: fill your quinoa cups with romaine, and your veggie mixture. Top with guacamole and garnish with cilantro and green onions! YUM!
This meal was fabulous! Everyone loved it! The flavors, textures and colors made it a 10! First, the veggies had such a warm and spicy flavor from the cumin and chili powder. It went wonderfully with the cool guacamole and nutty quinoa bowls!
And the textures were outstanding! The bowls were super crunchy — like chips! — while the mushrooms were nice and chewy! And the peppers and zucchini retained a beautiful bite, which paired wonderfully with the creamy and luxurious guacamole!
Finally, the colors just screamed “party!” Purple, red, and different shades of green all popped off of the dark quinoa. An all around great meal!
What’s your favorite Tex-Mex dish?
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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