Vegetarian Quinoa Fajita Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 1½ cups dry quinoa, rinsed well through a fine mesh strainer
  • 1 packet fajita seasoning, divided
  • 2 Tbsp olive oil
  • 1 onion, halved and sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 can black beans, drained and rinsed
  • 2 cups corn, fresh or frozen
  • 5 Tbsp cojita cheese, crumbled
  1. In a large sauce pan, bring the quinoa and 3 cups of water to a boil. Stir in two-thirds of the fajita seasoning, reduce heat to low, cover, and allow to simmer for 15-20 minutes or until water is absorbed. Turn off heat and allow to sit for 10 minutes; fluff with a fork.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook 2-3 minutes. Add bell peppers and sprinkle with remaining fajita seasoning; cook an additional 6-8 minutes or until softened and beginning to char.
  3. Warm black beans and corn in the microwave.
  4. To assemble, place scant 1 cup cooked quinoa in the bottom of a bowl and top with ⅕ of the peppers/onions, about ⅔ cup bean/corn mixture, and 1 tablespoon cojita cheese. Serve hot.
Recipe inspired by The Garden Grazer
Nutrition Information
Serving size: ⅕ recipe Calories: 440 Fat: 11.6 Carbohydrates: 72.0 Sugar: 8.4 Sodium: 551 Fiber: 5.8 Protein: 16.4 Cholesterol: 6
Recipe by Prevention RD at