This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"No phone, a movie, a glass of wine, and some salad. Perfect!" -Kate Moss
This fajita bowl is a great example of why you should always make a double batch of a recipe like fajitas, quinoa, rice, etc.
The base of the bowl can be leftover quinoa, brown rice or even diced potatoes. Add in a lot of veggies - you can quickly sear them, as with this recipe, or you can have a balance of some cooked or roasted veggies with some fresh. Adding in some avocado, an egg, or pumpkin seeds really rounds this out.
A great way to add points to your Mediterranean diet score: whole grains, veggies, nuts and seeds, and great quality fats.
Servings: 2 | Serving size: about 2 1/2 cups
Cooking Time: 45 Minutes (does not include chilling time)
This recipe can easily be multiplied and makes great leftovers.
Place the water in a small saucepan over high heat.
When the water boils, add the quinoa and 1/8 teaspoon of the salt.
Reduce the heat until the quinoa is simmering.
Cook for 15 to 20 minutes until the water has evaporated. Remove from heat.
Add the lime zest, lime juice, and pinto beans.
Fold together gently and set aside to cool for about 10 minutes.
Add the cilantro to the pinto bean mixture and fold together.
Place in the refrigerator to chill.
While the quinoa is cooking. place the chicken breast in a bowl and top with the paprika, cumin, oregano. chili powder, cayenne, and 1/8 teaspoon salt.
Toss together until the chicken is coated with spices.
Place a large skillet over high heat.
When the pan is hot, add 1 teaspoon of the olive oil and then the spiced chicken.
Cook for about 8 to 10 minutes and remove to a plate to cool.
Add the remaining teaspoon of the olive oil and then peppers.
Cook for about 5 minutes and remove to the plate with the chicken.
Add the green onions and cook for about 1 minute.
Turn the onions and cook for a second minute, then remove to a plate with the chicken and peppers.
Place the quinoa, the chicken, and vegetables in the refrigerator to chill.
When ready to assemble, put the quinoa and beans in the bottom of a bowl, then top with the chicken, peppers, and green onions.
Serve topped with the avocado and pepper.
Serving size: about 2 1/2 cups
|Calories 560||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||18%|
|Saturated Fat 2.5g||13%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 69g||25%|
|Dietary Fiber 19g||67%|
|Vitamin A 16%||Vitamin C 89%|
|Calcium 8%||Iron 37%|
|Vitamin K 20mcg||Potassium 1400 mg|
|Magnesium 59 mg|