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Mushroom Fajitas Quinoa Bowl

Prep Time15 minutes
Cook Time30 minutes
Marinating Time30 minutes
Total Time1 hour 15 minutes
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.