This dish is a healthy, meatless spin on a Tex-Mex favorite. You won’t miss the meat with these hearty and flavorful mushrooms. Plus, you are cutting calories by ditching the flour tortillas for quinoa.

It is a great recipe to put into your Meatless Monday rotation. If you are vegetarian, you may find this becoming one of your go-to meals. There is little prep required and the cooking is relatively simple. Cook the quinoa and marinate the mushrooms in advance, and you will have dinner on the table in no time!

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bbvrecipe.

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Mushroom Fajitas Quinoa Bowl

Prep Time15 minutes mins

Cook Time30 minutes mins

Marinating Time30 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Main Course

Cuisine: Mexican

Keywords: Fajitas, Meatless, Mushroom, Quinoa, Vegetarian

Servings: 4 people

Ingredients

• 4 cups cooked quinoa
• 4 portabello mushroom caps, large
• 1 medium yellow onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow or orange bell pepper, sliced
• 1 lime
• 4 tbsp olive oil (half for marinate and half for cooking)
• 2.5 tbsp fajita seasoning
• 2 ripe avocados, sliced
• 4 tbsp plain greek yogurt
• salsa

Instructions

• Rinse and pat dry the portabello mushroom caps. Flip the caps over and use a spoon to scrape out the brown gills. Proceed to slice the mushrooms into 1/2 inch thick slices.
• Placed the sliced mushrooms in a resealable baggie with 2 tbsp of fajita seasoning, 2 tbsp olive oil and the juice of 1 lime. Gently toss until mushrooms are well covered. Let marinate in the fridge for at least 30 minutes.
• Cook quinoa according to package instructions. Make enough to yield approximately 4 cups cooked. I like to cook mine in chicken stock for extra flavor.
• While the quinoa cooks, cut the onion and bell peppers into 1/4 inch slices.
• Place large skillet over medium heat. When hot, add 1 tbsp olive oil. Add portabellos in a single layer making sure not to overcrowd the pan (you may need to cook them in 2 batches). Cook for 4-5 minutes, turning, until tender. Transfer to a plate.
• In the same skillet, add remaining tablespoon of olive oil. Add onions and peppers. Sprinkle with 1/2 tbsp fajita seasoning. Cook until tender and slightly charred, approximately 7-8 minutes. Transfer to plate.
• To serve, place 1/2 cup to 1 cup cooked quinoa into 4 separate bowls. Divide mushrooms and grilled onions and peppers among the bowls. Garnish with slices of half an avocado, 1 tbsp greek yogurt and your favorite store bought salsa.

Notes

• This can be made vegan by cooking quinoa in water or vegetable stock and omitting greek yogurt.
• Mushrooms can be marinated in advance and veggies cooked while quinoa is cooking.
• Greek yogurt is a healthier substitute for sour cream, but using regular sour cream is fine.
• Recipe for my fajita seasoning can be found here.