Fajita Quinoa – “A Salad For Each Week” #16

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After a few weeks of Christmas happenings, traveling to see family, and getting back into the swing of the normal school-year schedule, I am now finally posting a salad recipe that is yet another grab-and-go dish in my “A Salad For Each Week” series.
This salad is based on my infatuation for all Mexican food- particularly fajitas! I love the taste of all the peppers and onions in this sizzling meal, so I concocted this lighter and healthier version that is still full of flavor.

Fajita Quinoa

  • 2 cups cooked quinoa

  • 1 green pepper, sliced

  • 1 red pepper, sliced

  • 1 cup sliced onion

  • 2 garlic cloves, minced

  • 1 tablespoon coconut oil

  • 1/2 teaspoon cumin

  • 1/4 teaspoon paprika

  • 1/4 teaspoon black pepper

  • Dash of sea salt

  • 1 tablespoon fresh cilantro, chopped

Saute peppers, onion, and garlic in the coconut oil over medium heat for 8-10 minutes. Meanwhile, pour cumin, paprika, pepper, and salt onto quinoa and stir to mix. Once veggies are done, you can either stir them into the quinoa or serve on top of it. Garnish with fresh cilantro. Enjoy immediately or the next day when it is even better! Makes 4 servings.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

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17 Comments

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