Overhead View of A Small Glass Bowl Filled With Quinoa on the Left. On the Right, There are Cooked Red Bell Peppers, Mushrooms, Peperoncini, Red Onions and Jalapeno. Garnished with Chopped Cilantro. Vegan Quinoa Fajita Bowls (Meal Prep)
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Vegan Quinoa Fajita Bowls (Meal Prep)

Mixed Quinoa mixed with Stir Fried Bell Peppers, Mushrooms and Peperoncini
Course Lunch
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 People
Calories 401kcal
Author Healing Tomato

Ingredients

For Garnish

  • Cilantro chopped
  • 1 Jalapeno optional, cut into circles

Instructions

  • Remove stem from mushrooms and remove the black gills at the bottom with a spoon.
  • Using a brush, lightly oil both sides of the mushrooms
  • Place on a stove top grill and grill mushrooms on both sides.  It should take about 8 minutes on medium heat
  • While mushrooms are grilling, heat a skillet on medium heat
  • Add the remainder of the oil to the skillet and gently put the julienned bell peppers in it
  • Let them cook for about 7 minutes or until they start to brown.  Be sure to stir frequently
  • When mushrooms are cooled to touch, cut them julienne style and add to the bell peppers
  • Add the salt (if using) and the fajita seasoning
  • Mix well and turn off heat
  • Place in a bowl or into 4 meal prep containers.
  • Don't wash the pan.  Instead, add the peperoncini and heat on medium heat until they blister.  Flip them to blister on the other sides
  • Add blistered peperoncini and red onion to the bowl or containers
  • Garnish with Cilantro and Jalapeno

Notes

To get 2 cups of quinoa, you will need 1/2 cup of both clear and brown uncooked quinoa.  Add it to about 4 cups of boiling water and cook for 20 minutes.

Nutrition

Serving: 4cups | Calories: 401kcal | Carbohydrates: 66g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 307mg | Potassium: 960mg | Fiber: 10g | Sugar: 7g | Vitamin A: 76.8% | Vitamin C: 213% | Calcium: 5.5% | Iron: 25.7%