Fajita Quinoa Bowls with roasted peppers, onions, quinoa, plus all your favorite fixings for fajitas all in one bowl make one delicious meal.
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My family loves Mexican food. Literally, if we could eat it every night we would. And this is why what I am about to say hurts….we have maybe one decent, not good, just decent Mexican restaurant in town. So disappointing. We look forward to heading to Denver to visit our favorite Mexican restaurant, Hacienda Colorado.
Now according to our children, there are several amazing Mexican restaurants in town, because all they eat are rice and beans, seriously, they do. But my husband and I like a little more than just that. My hubby loves fajitas, loves them. He always asks for extra onions. I, on the other hand, am not a big meat person, so I rarely order fajitas.
I like more a classic bean burrito drenched in sauce, or I get a deconstructed burrito and take it all out of the tortilla and mix all the toppings together. And that is exactly what gave me this idea for Fajita Quinoa Bowls. I decided to forgo the meat, well because quinoa can stand on its own.
To make this dish full of flavor, I ended up cooking the quinoa in Swanson chicken broth. 
I love using Swanson chicken broth to cook rice, quinoa, and coccus in. I even will steam veggies in it as well. It takes quinoa from bland to bold. And once the quinoa was done cooking in the broth I fluffed it together with some habanero & green chili seasoning, but you can really use any Mexican seasoning and you will get that bold flavor you are used to in Mexican dishes.
If you haven’t tried using Swanson chicken broth yet, to create some of your favorite dishes. Be sure to stop by your local Sam’s Club and pick up a new 6-pack or any variety that they have there. This is a staple you want in your pantry. Trust me.
So looking for a new way to eat your fajitas? Or want to find some a new healthy recipe the whole family will love? Make these Fajita Quinoa Bowls – healthy has never tasted this good.
Enjoy! XOXO San
How do you make Fajita Quinoa Bowls?
Preheat oven to high broil. Place red & green bell pepper halves face down on a baking sheet. Take the onion halves and remove half of the layers, from each half. So there should now be 4 onion mounds.
Place them face down on the same baking sheet. Set in oven and broil until high heat until peppers start to become golden brown and have some specs of black.
Remove the baking sheet from the oven once the peppers look charred. Allow peppers and onion to cool for 5 minutes, while you start the quinoa.
Add chicken broth and uncooked quinoa to a medium saucepan and place over medium-high heat and bring to a boil.
Once the broth is boiling stir the quinoa, reduce heat to low and cover. Simmer over low heat for 15-20 minutes. Fluff with fork and remove from heat. If there is still liquid left, return lid and simmer for another 3-5 minutes. Set aside.
While the quinoa is baking, chop the peppers and onions. You can do this any way you choose, I chose to diced them into small-medium chunks. Set peppers and onions aside while the quinoa finishes baking.
Once quinoa is cooked. Prepare Quinoa Fajita Bowls.
Place about a cup of cooked quinoa in the bottom of the bowl, top with diced red and green bell peppers, onions, black beans, avocado, tomatoes and sour cream & salsa if desired.
Finish off with a sprinkle of chopped fresh cilantro. Serve immediately and enjoy!
For more ways to use quinoa, try my Baked Barbecue Chicken & Quinoa Bowls and Thai Curry Red Pepper Quinoa Soup
Don’t forget to pin this to your favorite Pinterest board to save for later!
Fajita Quinoa Bowls
Ingredients
- 4 cups Swanson chicken broth
- 2 cups uncooked quinoa
- 1 tablespoon taco seasoning
- 1 red bell pepper halved & seeds removed
- 1 green bell pepper halved & seeds removed
- 1 purple onion halved
- 1-2 ripened avocado peeled, core removed
- 1/2 cup cilantro coarsely chopped
- 1 jalapeno sliced
- 14.5 ounce can black beans
- 1 cup small yellow tomatoes cut in half
- sour cream topping
- salsa topping
Instructions
- Preheat oven to high broil. Place red & green bell pepper halves face down on a baking sheet. Take the onion halves and remove half of the layers, from each half. So there should now be 4 onion mounds.
- Place them face down on the same baking sheet. Set in oven and broil until high heat until peppers start become golden brown and have some specs of black.
- Remove the baking sheet from the oven once the peppers look charred. Allow peppers and onion to cool for 5 minutes, while you start the quinoa.
- Add chicken broth and uncooked quinoa to a medium sauce pan and place over medium-high heat and bring to a boil.
- Once the broth is boiling stir the quinoa, reduce heat to low and cover. Simmer over low-heat for 15-20 minutes. Fluff with fork and remove from heat. If there is still liquid left, return lid and simmer for another 3-5 minutes. Set aside.
- While the quinoa is baking, chop the peppers and onions. You can do this any way you choose, I chose to diced them into small-medium chunks. Set peppers and onions aside while the quinoa finishes baking.
- Once quinoa is cooked. Prepare Quinoa Fajita Bowls.
- Place about a cup of cooked quinoa in the bottom of the bowl, top with diced red and green bell peppers, onions, black beans, avocado, tomatoes and sour cream & salsa if desired.
- Finish off with a sprinkle of chopped fresh cilantro. Serve immediately and enjoy!
Mmmm I crave fajitas!
These Fajita Quinoa Bowls sound delish and so healthy!! Gorgeous color!!
Chopped apple is what I would add.
Have not made the Quinoa Fajita Bowl yet, but I look forward to giving it a try. I love all the fresh ingredients, spices and quinoa. Thanks for sharing the recipe!
So good! I love salad and fruits