GUESS WHAT! My Brother and Sister-in-Law moved to town today!! YAY!!
love that guacamole!
They’ve been living in Baltimore for his fellowship, and they moved back to Cincy for good! We’re all so excited, and today was moving day!
want a bite?!
So as a way to welcome them, we had a Mexican Fiesta!
what a dish!
I’ve found that Mexican meals are really great when you’re feeding G-Free-rs, vegans, and non-vegans alike. Everyone loves it, and you can have toppings for everyone! Like tonight, my dad grilled some chicken for those who wanted it, and also had sour cream and cheese too. Totally versatile, and everyone’s happy!
eat a rainbow!
So tonight, I made Veggie Fajitas in Quinoa Bowls! Crunchy, nutty shells filled with spicy veggies, and topped with rockin’ guacamole! So delicious!
love those crunch bowls!
And, they’re Gluten Free and Body Ecology Diet friendly with a Vegan Option!
Here’s what you need: (Serves 5)
1 red pepper, sliced into strips 1 red onion, sliced 1 zucchini, sliced 8 shiitake mushrooms, sliced 3 garlic cloves, minced 1 tsp chili powder 2 tsp cumin 1 tsp paprika 1/4-1/2 tsp oregano 4 romaine lettuce leaves, sliced fresh cilantro (minced) – garnish 2 green onions, sliced – garnish
Quinoa Bowls: 1 cup quinoa cooked in 2 cups vegetable stock 1/3 cup almond flour 2 egg whites (Vegan option: 2 flax/chia eggs) salt
Rockin’ Guac: 2 avocados 2 Tbsp red onion, minced 1 garlic clove, grated 2 Tbsp cilantro, minced squeeze of lime 1/2 tsp salt
Preheat oven to 400 degrees. Cook your quinoa until it cooks all the liquid, about 15-20 minutes. Fluff with a fork, and set aside to cool.
ready to go in the oven!
When your quinoa is cool, combine it in a bowl with the egg whites, almond flour, and salt. Mix well to combine. Take some parchment paper and cut 12 medium-sized squares— roughly 4 x 4. Spoon about 2-3 Tbsp of the mixture onto 1 piece of parchment. Put another piece of parchment on top and spread it out as thin as you can. LEAVE THE TOP PAPER ON…it will be a parchment paper sandwich! Do the same with the rest of the mixture. Then, place the “parchment sandwiches” over the cups of an upside-down muffin tin. Carefully mold them around the cups so they form little bowls. Bake for 25-30 minutes. Then, when you take them out of the oven, let them cool on the muffin tins, and then carefully peel the parchment off! YUM!
Meanwhile, prep your veggies. In a large frying pan, saute your onion in 1 tsp EVOO, salt, pepper, and your spices. After about 3 minutes, add your mushrooms. Let them cook for about 3 minutes, and then add your zucchini. After about 2-3 minutes, add your red pepper and garlic. Let them cook for 3 minutes, and then take off the heat. Your peppers and zucchini should be vibrant and still have a nice bite.
Finally, make your guacamole. Mash your avocado with a squeeze of lime and salt with the back of your fork. Then, stir in your garlic, onion and cilantro.
To assemble: Fill your quinoa cups with romaine, and your veggie mixture. Top with guacamole and garnish with cilantro and green onions. YUM!
gluten free, and body ecology diet friendly!
This meal was fabulous! Everyone loved it! The flavors, textures and colors made it a 10! First, the veggies had such a warm-spicy flavor from the cumin and chili powder. It went wonderfully with the cooling guacamole and nutty quinoa bowls!
And the textures were outstanding! The bowls were super crunchy, while the mushrooms were nice and chewy! And the peppers and zucchini retained a beautiful bite, which paired wonderfully with the creamy and luxurious guacamole!
Finally, the colors just screamed “party!” Purple, red, and different shades of green all popped off of the dark quinoa. An all around great meal!
What’s your favorite Mexican dish? Tacos? Tamales? Fajitas? Quesadillas?