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.