I am always looking for quick dinners that work well during a busy week and that make perfect leftovers. Leftovers make the best lunches. Am I right? Eating healthy is a priority for me and I refuse to let things like a hectic schedule stand in my way. You will not find take out menus in my house, the delivery boys phone number on speed dial, or the closest drive thru window in my GPS. Healthy can be tasty and easier than you think!
This meal is still protein packed even though it is meatless but the great thing is that could add sliced organic chicken or grass fed beef if you choose. The secret to making this fajita bowl with citrus marinated vegetables super quick is to marinate the vegetables and soak the quinoa ahead of time. Plan, Plan, Plan! Either the night before or in the morning before heading out the door. And my guacamole and pico can be made in 5 minutes while everything cooks. Quick meals do not have to be tasteless and delicious meals can be healthy.
One thing I hear all the time is the some people just don’t like vegetables. (My heart stops when I hear this by the way) The best way I know to get even a picky eater to enjoy vegetables more is flavor. If it doesn’t taste good and has no flavor then it may be hard to enjoy. This goes for anything right? Flavor doesn’t have to just come from salt and pepper. Easy, flavorful marinades can come from nutritious and seasonal ingredients. Citrus is in season right now so oranges, grapefruit, and lemons make the perfect quick marinade. Excellent boost of Vitamin C too.
Quinoa is one of the only grains (actually a seed) that provides a complete protein and provides a whopping 12 grams of protein in just 1/2 cup serving. Quinoa can be easily swapped out for rice. Both gluten free and the rice and beans together also make a complete protein. You don’t have to worry about missing the meat.
Avocados are one of those foods that I eat everyday. I love them and they are excellent for providing healthy fats, fiber, Vitamin C, Vitamin B6 and magnesium. Guacamole can be made is 5 minutes or less and just add another yummy layer of flavor and texture.
Before you know it you will have a healthy and delicious meal on the table that I think everyone will love. I made this for my family and my husband wanted seconds. This one passed the test.
- 4 bell peppers, seeds and stems removed, sliced into strips
- 1 large onion, peeled and sliced into strips
- 2 large garlic cloves, peeped and minced
- juice from 2 oranges
- juice from 1 large grapefruit
- zest and juice from 1 lemon
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- ⅓ cup olive oil
- Mexican Quinoa (see recipe below)
- 5 Minute Guacamole (see recipe below)
- 5 Minute Pico de gallo (see recipe below)
- Add the peppers and onions to a large bowl.
- Add the marinade ingredients to the bowl and toss well to coat.
- Cover and refrigerate for 4-8 hours.
- In a large sauté pan over medium high heat add the vegetables and ¼ cup of the marinade.
- Cook until the vegetables are softened about 8-12 minutes.
- Serve with Mexican quinoa, guacamole, and pico de gallo.
- Squeeze with lime as desired.
- 1 cup soaked quinoa (soak overnight in water, drain and rinse)
- 8 ounces vegetable broth or water
- Homemade taco seasoning mix (2 teaspoons chili powder, 1½ teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder)
- 1 can pinto beans, drained and rinsed
- Cook the quinoa in the broth or water over medium heat.
- Once the liquid is boiling, reduce heat, and cover.
- Cook until all the liquid is absorbed and the quinoa is soft, about 12-15 minutes.
- Add the beans and seasoning mix and stir until combined.
- Warm the beans through for about another 5 minutes.
- 2 avocados, halved and pit removed
- ½ cup diced tomato
- ¼ cup cilantro leaves, diced
- juice 1 lime
- Add the avocado flesh to a bowl.
- Add the remaining ingredients and mash together with a fork or spoon.
- Store leftovers in an airtight container for 3 days.
- 2 large tomatoes, diced
- ½ red onion, peeled and diced
- ¼ cup cilantro leaves, diced
- ¼ teaspoon salt
- juice of 1 lime
- Mix all of the ingredients together in a bowl.
- Store leftovers in an airtight container for up to 3 days.