By my third batch of burnt quinoa I was tempted to scratch this and sub lettuce for quinoa, but 'veggie fajita salad' didn't have the same ring to it. TAKE AWAY: when microwaving quinoa aka the lazy man's method, it's DOUBLE the water to quinoa ratio, not equal. Le sigh.
Anywhoo, the quinoa really makes this a more satisfying and comforting meal. It's heavy and fresh at the same time but doesn't leave you feeling like you'll need to unbutton your jeans after you're done eating.
If you make nothing else in this recipe, make the CHEESE.
YOU WILL NEED (made 5-6 for me):
Peppers - red, orange yellow
2 red onions
1 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cumin
1 tbsp chili powder
Salt to taste (optional)
1 can black beans
1 1/2 cup quinoa
Salsa (I used mango salsa)
Cilantro
Lime
CHEESE:
TAKEN FROM OH SHE GLOWS....................recipe here. So. Good.
WHAT TO DO:
Preheat oven to 425 degrees.
Chop your peppers and onion into strip size pieces.
Place on baking sheet with parchment paper. Mix together garlic, onion, paprika, chili powder, and cumin. Add to peppers and onions, spritzing with a little water if needed to help stick.
While veggies are cooking (20-30 mins), make cheese sauce.
Microwave or cook quinoa in a rice cooker.
1 bowl =
1/4 cup quinoa (1/4 cup dry comes to about 1/2 cup cooked)