My love for Mexican food and margaritas runs deep. When we go out for Mexican I want to go ALL OUT. But add in lots of chips, queso, tortillas and a few drinks and it quickly turns into the biggest splurge meal of life. I make a lot of Mexican inspired things during the week and have found I can still satisfy that craving with the same flavors yet a lot less of the bad stuff.
These fajitas are a favorite around here. I've been making them for years and they do not disappoint. This is truly an express meal because it takes all of 10-15 minutes to prep and can be cooked and on the table in under an hour. Quinoa is a great base for this as it soaks up all of the tasty cooking juices, but cauliflower rice is another healthy option! Add some chopped avocado and cilantro for a little something extra.
Go ahead. You can't mess this meal up.
Oven Fajita Quinoa Bowls
recipe adapted from Budget Bytes
1 lb. boneless skinless chicken breast (about 2 large), cut into small strips
2 green bell peppers, sliced
1 red bell pepper, sliced
1 large yellow onion, sliced
2 Tbsp. olive oil
lime for garnish
1 cup quinoa, cooked
Seasoning:
1 Tbsp. chili powder
1/2 Tbsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
pinch of cayenne pepper
Preheat oven to 400 degrees.
In a large baking dish, combine chicken, peppers and onions. Toss with olive oil and seasoning, making sure everything is evenly coated. Bake for 35-40 minutes, stirring once about halfway through.
Serve on top of quinoa with a wedge of lime.
Stuffed avocados are my current favorite food trend. They are popping up on menus everywhere and they are SO FUN. Thet perfect little hole where the giant avocado pit is!? I mean it's the perfect spot to stuff with some goodness. And when I say stuff I mean pile that thing high!
One of my favorite fast-casual restaurants here in Charlotte, Viva Chicken, has a stuffed avocado and it is beyond delicious. I grabbed it as a side last week and was immediately inspired to create my own version.
Presentation is everything, and while you could just chop up the avocado and mix it with this flavorful filling, stuffing it inside of the avocado is that little something extra! This couldn't have been easier to put together. I grabbed some fresh veggies that I had in the fridge, sauteed them up, and mixed them with organic quinoa and lean beef seasoned with Joe's Stuff (my favorite creole blend EVER). I finished these off with some Cholula and I totally want to make them again this week. And the week after that. Sub out the quinoa for cauliflower rice and you have a Whole30/Paleo approved meal!
Mexican Quinoa Stuffed Avocados
2-3 ripe avocados, cut in half with outer skin removed
1 cup quinoa, cooked
1 lb. lean ground beef
1/2 red onion, chopped
1 small zucchini, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
Cajun or mexican seasoning
salt + pepper, to taste
olive oil, for sauteeing
fresh chopped cilantro, for garnish
Cholula, for serving
Cook quinoa according to instructions on bag/box.
Heat some olive oil in a medium saute pan. Add meat and cook until cooked through, breaking apart with a spatula while cooking. When the meat is about 3/4 way done cooking, add your favorite Cajun or Mexican seasoning, about 1 Tablespoon.
In a separate pan, saute peppers, onions and zucchini until soft, about 10-12 minutes. Season with salt and pepper as needed.
In a medium bowl, mix together quinoa, meat and veggies. Prepare avocados by cutting in half and scooping out each half with a spoon. Top each avocado with as much filling as your heart desires and serve with Cholula on top!
I'm a huge fan of dinner bowls right now. It's so easy to find whatever fresh veggies I have on hand, throw some chicken or fish on the grill/grill pan, and come up with a pretty presentation in a bowl. They have become a new go to on weeknights and so easy to recreate for quick lunches as well. In this month's issue of Cooking Light, there is an entire section devoted to "the bowl", and the elements that make them up. Their "Bowl Building Blueprint" is exceptional- it's a great guide and source for inspiration if you are in need of some.
These Chicken Gyro bowls were perfect. As the weather warms up, we love lighter meals and this was delightful. I used a baby arugula blend as the green base and layered tomatoes, cucumbers, onions, chick peas and Kalamata olives. I made a quick tzatziki to go on the side which was perfect as a chicken dipper!
Chicken Gyro Bowls
recipe adapted from Cooking Light
2 cups quinoa, cooked
2 Tbsp. olive oil. divided
1 cup baby arugula
1 tsp. onion powder
1 tsp. garlic powder
3/4 tsp. dried oregano
1/2 tsp. cumin
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 skinless, boneless chicken breasts
1 tomato, chopped
1 cup cucumber, chopped
1/2 can chickpeas, rinsed and drained
A few slices of red onion
handful Kalamata olives, thinly sliced
Quick Tzatziki
1 cup Greek yogurt
1/4 cup finely chopped cucumber
juice of 1 lemon
1 clove garlic, minced
splash of red wine vinegar
salt to taste
Cook quinoa according to instructions on package.
Combine dry spices in a bowl. Rub all over chicken tenders. Grill on medium-high heat for about 4 minutes on each side, or until done.
Layer up all of the goodness in a bowl. Top with a dollop of Tzatziki.
Quinoa is a staple pantry item in our house. It's the healthier of the grains and is packed with protein which is an added bonus. I love using quinoa as a salad base. I toss it with fresh chopped vegetables and a simple vinaigrette of lemon juice, olive oil, salt, pepper and fresh herbs. I always make extra so that I have a few days of lunches to enjoy, too. For those of you who make your own baby food, I also mix quinoa into Will's vegetable purees and he loves it!
This quick and simple quinoa dish has quickly become a Summer favorite around here. It makes a tasty side paired with grilled meat and veggies and can be made ahead to serve cold, or at room temperature. In fact, if it sits for a bit, the flavor only gets better. Fresh dill makes all the difference. A bed of this topped with a piece of cedar plank grilled Salmon would be divine.
Green Onion + Dill Quinoa
recipe from Cooking Light
1 cup uncooked quinoa
2 cups water
1/4 cup chopped green onions
3 Tbsp. chopped fresh dill
2 tsp. fresh lemon juice
2 Tbsp. olive oil
1/2 tsp. minced fresh garlic
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
Rinse and drain quinoa. In a heavy bottom saucepan on medium-high heat, combine water and quinoa. Bring to a boil. Reduce heat and simmer for 12-15 minutes, or until all water is absorbed and the quinoa can be fluffed with a fork. Stir in green onions and dill.
In a small bowl, whisk together lemon juice, olive oil, garlic, salt and pepper. Pour over quinoa and mix together. Serve at room temperature or chill in the refrigerator.
