Quinoa Fajita Bowls (Vegan, Soy & Gluten Free)

• 1 tbsp. olive oil
• 2 small jalapeno peppers, seeded and minced (or 1 large)
• 1 tbsp. chopped garlic
• 1 cup organic quinoa
• 2 cups reduced sodium vegetable broth
• 1 - 15 oz. can organic black beans, rinsed and drained
• 1 - 14.5 oz. can organic petite diced tomatoes, with juices
• 1 - 7 oz. can organic chopped green chiles, with juices
• 3 tsp. chili powder, divided
• 2 tsp. cumin, divided
• 1 tsp. crushed red pepper flakes
• 1 tsp. coriander
• 1/2 tsp. salt
• freshly ground black pepper
• 1 organic red bell pepper, seeded and sliced into thin strips
• 1 organic green bell pepper, seeded and sliced into thin strips
• 2 organic orange bell peppers, seeded and sliced into thin strips
• 1 organic yellow onion, sliced into thin strips
• shredded lettuce, for serving
• vegan (or regular) cheese, for serving
• avocado, for serving
• taco sauce, for serving
• other favorite fajita toppings, for serving

Heat the olive oil in a medium pot.  Add the jalapeno and garlic and cook, stirring continuously, until fragrant, about 1 minute.

Add the quinoa and broth to the pot and give it a good stir.  Add the beans, tomatoes and green chiles to the pot and stir to combine.  Add 2 tsp. chili powder, 1 tsp. cumin, the crushed red pepper flakes, coriander and salt and season with freshly ground black pepper.  Give it another good stir and bring it to a boil.

Cover the pot and reduce heat to a simmer.  Allow it to cook until quinoa has puffed up and the liquid is absorbed, about 30 minutes, checking on it every 10 minutes and stirring.

The quinoa mixture yields six 1-cup servings:  212 calories, 4g fat, 8.5g protein & 7.5g fiber per serving.  

Meanwhile, heat a skillet over medium heat and spray with avocado oil spray.  Add the bell peppers and onion and cook until they have started to soften, about 8 minutes, stirring occasionally.  

Season with the remaining 1 tsp. of chili powder and 1 tsp. of cumin and lightly sprinkle with salt & freshly ground black pepper.  Stir to coat the veggies with the spices and keep on warm until ready to serve.

Spoon 1 cup of quinoa mixture onto a bed of shredded lettuce.  Top with the pepper & onion mixture.  

Add your favorite fajita toppings such as shredded vegan (or regular) cheese, avocado chunks, and sliced black olives.  Drizzle with taco sauce.  YUMMY!