Fajita Bowl With Citrus Marinated Vegetables (Recipe)

Quick dinners that work well during a busy week and that make perfect leftovers. Leftovers make the best lunches.  Am I right?

Ingredients

• 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)

Instructions

1. Add the peppers and onions to a large bowl.
2. Add the marinade ingredients to the bowl and toss well to coat.
3. Cover and refrigerate for 4-8 hours.
4. In a large sauté pan over medium high heat add the vegetables and ¼ cup of the marinade.
5. Cook until the vegetables are softened about 8-12 minutes.
6. Serve with Mexican quinoa, guacamole, and pico de gallo.
7. Squeeze with lime as desired.

MEXICAN QUINOA

Ingredients

• 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

Instructions

1. Cook the quinoa in the broth or water over medium heat.
2. Once the liquid is boiling, reduce heat, and cover.
3. Cook until all the liquid is absorbed and the quinoa is soft, about 12-15 minutes.
4. Add the beans and seasoning mix and stir until combined.
5. Warm the beans through for about another 5 minutes.

5 MINUTE GUACAMOLE

Ingredients

• 2 avocados, halved and pit removed
• ½ cup diced tomato
• ¼ cup cilantro leaves, diced
• juice 1 lime

Instructions

• 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.

5 MINUTE PICO DE GALLO

Ingredients

• 2 large tomatoes, diced
• ½ red onion, peeled and diced
• ¼ cup cilantro leaves, diced
• ¼ teaspoon salt
• juice of 1 lime

Instructions

1. Mix all of the ingredients together in a bowl.
2. Store leftovers in an airtight container for up to 3 days.

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