Whip up a delicious meatless meal with these black bean quinoa fajita bowls! They're ready in less than 20 minutes, are packed with flavor and make even better leftovers!
Welcome to day 1 of Whole Grain Week here on Simply Quinoa! This is our second annual themed week on the blog (in the fall we did Salad Week) and if you're just now joining us, essentially we're making a brand new recipe every single day this week, featuring 5 of my favorite whole grains!
Whole Grain Week is brought to you in partnership with my one of my fave brands of all time, Bob's Red Mill. They've been my go-to brand for high-quality grains, seeds and flours since I started this blog over 6 years ago, and with over 30 different varieties of whole grains, I couldn't think of a better partner!
All week long, I am going to show you how you can incorporate more whole grains into your everyday cooking. We're using a few staple grains, but also potentially introducing you to a few grains that you might not have heard of before! So let's get started, shall we?
I had to kick things off with one of my favorite grains of all time: quinoa.
Since the start of SQ, I have shared over 500 quinoa recipes (yes, 500!!), and yet I still fall in more love with this little grain each time I make it.
One of my favorite ways to make quinoa is by tossing it with some veggies and serving it as a grain bowl, which is exactly what we're doing today. We're making Quinoa Fajita Bowls using Bob's Red Mill white quinoa as our base and throwing it together with some sauteed fajita-style veggies, black beans and avocado on top. Super simple, super flavorful and oh so delish!
To make this dish pop with even more flavor, we're making a quick 3-ingredient cilantro lime quinoa. Just cook your quinoa like you normally would then stir in lime juice, cilantro and done. A really lovely way to make your fajita bowls taste even more like an epic Mexican feast!
The veggies themselves are pretty basic. Just sliced thinly (as you can see in the video, I actually used my spiralizer!), then sauteed with a blend of chili powder, cumin, smoked paprika and salt. Just cook until they're tender and soft, which takes about 10 minutes total, and you're good to go!
The whole meal takes less than 20 minutes to make and is wonderful as leftovers. So…if you're looking for a quick and easy dinner for tonight, then you can then take to work with you tomorrow, these quinoa fajita bowls were made especially for you 🙂 Enjoy them!
p.s. I'll be giving away a FREE ebook at the end of Whole Grain Week with all the recipes, so just sign up for my newsletter by clicking right here and I'll make sure you get it when it's available!
Add quinoa and water to a small saucepan. Bring water to boil, reduce to simmer and cover on low heat for 15 minutes.
While the quinoa is cooking, thinly sliced the bell peppers (or use a spiralizer). Repeat with red onion and then finely chop the jalapeno.
Heat a non-stick skillet over medium heat. Add vegetables (along with a splash of water or oil, if desired) and cook until vegetables have started to soften. Stir in spices.
When ready to serve, mix lime juice and cilantro into the quinoa. Divide equally between four plates along with equal parts peppers and beans. Garnish with avocado and cilantro if desired and enjoy!
|Amount Per Serving||As Served|
|Calories 298kcal Calories from fat 33|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 0g||0%|
|Dietary Fiber 14g||56%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
This post was sponsored by the awesome folks Bob’s Red Mill! Make sure to check out their entire line of products – there’s tons of amazing gluten-free options. Thank you for supporting the brands that I am passionate about, it allows me to continue to produce these recipes for you!
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