Gluten-Free Fajita Bowl
Nutrition per serving
Calories | 624 kcal |
Protein | 21.1 g |
Carbs | 100.9 g |
Fats | 15.1 g |
Saturated Fat | 1.8 g |
Monounsaturated Fat | 5.4 g |
Polyunsaturated Fat | 4.8 g |
Sugars | 9.4 g |
Fiber | 14.4 g |
Sodium | 730 mg |
Ingredients
Olive Oil | |
Red Bell Pepper (capsicum) | |
Onion | |
Mushrooms | |
Garlic | |
Fajita Seasoning | |
Quinoa | |
Arugula (Rocket) | |
Guacamole | |
Salsa (mild) |
1. Heat the oil in a pan over a medium-high heat. Add the peppers and onions. Cook for 10 minutes, stir regularly. Meanwhile, boil some water in a saucepan to cook the quinoa.
2. Add the garlic, mushrooms and fajita seasoning and cook for a further 10-12 minutes. Add the quinoa to the boiling water and boil for 12 minutes.
3. Place the arugula into a bowl. Drain the quinoa and place on top of the arugula. Add the vegetables into the bowl. Top with salsa and guacamole.