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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
Quinoa Bowls (Not SCD-legal)
1 cup quinoa, cooked in 2 cups vegetable stock – (The red variety looks super pretty in this recipe!)
1/3 cup almond flour
2 egg whites (Vegan option: 2 flax/chia eggs)
salt
Rockin’ Guacamole:
2 avocados
2 Tbsp red onion, minced (or grated)
1 garlic clove, grated
2 Tbsp cilantro, minced
squeeze of lime
1/2 tsp salt
Tools:
Parchment Paper
Muffin tin
2 Mixing bowls
Good Chef’s Knife (This is the one I use and love)
Sauce pan with tight fitting lid
Large frying pan
Directions:
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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52 responses to “Fajitas in Quinoa Crunch Bowls”
Wow, this looks so delicious Caralyn, a bit too complicated for my cooking. Enjoy! 😎❤️
Thanks so much John! Haha yeah the crunch bowls take a little effort but so worth it!! Hugs and love xox
Those look amazingly delicious!
Thank you so much Terese! They were!! Hugs and love xox
Hugs and love to you sweet Caralyn!!
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You had me at fajita… lol.
Hahaha thanks Jared 🙂 these were pretty special! Hugs and love xox
Lol. Seriously it looks amazing. 👍
🙌🏼🙌🏼🙌🏼
I think I am going to make those…
I hope you do!
🙂
It was fun, thank you!
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[…] https://beautybeyondbones.com/2019/10/02/fajitas-in-quinoa-crunch-bowls/ […]
Thank you Tonya for the link up! Hugs and love xox
The food temptress strikes again. 🙂
Hahha you’re too funny Ian!! Hugs and love xox
Omg, those look and sound delicious! The presentation is just so beautiful ❤ I absolutely love fajitas. I eat them almost every Tuesday with a margarita. I’ve never tried vegetarian or vegan ones but I will. I love veggies. Thanks for sharing my friend ❤💕🌻
Thank you Lane!! Ooh nothing beats a marg with chips and guacamole!! Hope you’re having a good night! Hugs and love xox
I am getting smarter. I saw your post was a food post, so I waited until after eating to read it so I wouldn’t get hungry. 🙂
Your food posts always look so delicious 🙂
Hahahaha you’re too funny! Way to go – that’s some smart thinking right there! Thank you so much!! Hugs and love xox
I still think you should send me some of you food 🙂
I’d be more than happy to!! 🙂
Wow, Caralyn, it looks delicious! It makes me hungry reading about it. Excellent! Live and hugs! XOXO
Thank you so much! Haha yeah it was quite scrumptious! Anything with guacamole is a personal favorite! Have a great night! Hugs and love xox
This looks delicious! And your plating is great 🙂
– Katie
Oh thank you so much Katie! It was a real treat! 🙂 Hugs and love xox
Oh, my, and I thought the quinoa wraps were good. My wife is the cook, so I sent it on to her.
Oh good! Haha thanks 🙂 hope you two enjoy!! Hugs and love xox
Sounds and looks amazingly delicious 😋💜
Thanks so much Yonnie! Yes it was delicious!! Hugs and love xox
You are welcome, right back at you. xoxo
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that looked really good – one of your best!
Oh gosh thank you Jim! So kind of you to say! They were terrific! Hugs and love xox
right back at you!
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Fajitas is an absolute Beauty. Packed by Your wonderful words about the meals which I cannot refuse trying them. Thank You so much for the lovely information. I am sure gonna try those meals! 😇
Thank you so much Nicholas!!! Good! I hope you enjoy! Hugs and love xox
You are so welcome! So nice to know You and read through the great things You do! Hugs and love for You too! 😍
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this looks soooo yummy
aw thank you so much Mahwi! 🙂 hugs xox
Yummy. Never thought about using quinoa with fajitas.
thank you so much! oh yes – they were delicious! hugs xo
Hello – these recipe ideas sound amazing. Sorry if this isn’t the right place, BUT I wanted to try out your almond cookies – didn’t have all the ingredients; went searching and came across apple pie balls – didn’t have all the ingredients. I was itching to make something and I remembered you’d suggested I use berries instead of sugar so I combined what I had to hand. The apple balls were amazing made with freshly baked apple slices and stewed berried to bind. My husband thought they were chocolate! So rich with flavour and dense like truffles. He took photos and I wanted to post them to you.
Thank you for your inspiring recipes.
thank you so much! oh my gosh that is so awesome!!! i’m thrilled that they turned out so well and that you and your husband enjoyed them!! yay!!! thanks for sharing your success! hugs xox
That looks so good.
you’re on a reading roll!! haha thanks Amanda — these were particularly delicious 🙂 hugs xox
I love reading your blogs. 🙂
You’re too sweet!