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Fajita Quinoa Bowls

Wendy Polisi
  • 27 minutes
  • Serves 8

INGREDIENTS

Chicken or Tempeh

2 tbsp

lime juice

1 tbsp

gluten free tamari

1/2 tbsp

olive oil

1 tsp

ground cumin

1/2 tsp

chili powder

12 oz

chicken or tempeh

Vegetables

1

red bell pepper (seeded and cut into strips)

1

green bell pepper (seeded and cut into strips)

1

medium onion (sliced)

1

jalapeño (seeded and finely diced)

Sauce

1/2 cup

Greek Yogurt (dairy or non-dairy)

2 cloves

garlic (minced)

1 tbsp

taco seasoning

Bowl

3 cups

cooked quinoa (warm or room temperature)

1/4 cup

cheddar cheese (shredded or queso fresco, crumbled (or Daiya))

1

avocado (quartered)

1/2 cup

fresh cilantro (chopped)