I am not a big fan of Mexican cuisine in general. But there are elements from it that I enjoy. Fajitas are an all time leader on that list. I also like the concept of quesadillas, and intend to play more with that when Tara gets all gets all her teeth.
To put together this bowl – here is what I did
Chicken breast (cut into thing strips); You can use tofu or paneer
Peppers – Yellow, Red and Orange – cut into thin juliennes
Red onions – cut into juliennes
Quinoa – cooked
Really up to your taste, but here is what I used – cumin powder, ginger-garlic paste, oregano, chill pepper, black pepper and salt. I sealed the chicken with this marinade in a zip lock bag over the weekend.
I roasted the peppers and onion together in the oven at 400 for 30min. Toss them in some olive oil, pepper and salt. I did this step on the weekend as well. Roasted veggies may last up to 3-4 days in sealed containers.
Putting it all together is simple –
Heat a wok, add some olive oil. let it smoke a lil, and add the marinated chicken. Constantly move it around to avoid buying, but a lil charred is ok. Once chicken is cooked, add the veggies and add a few tablespoons of salsa. Just to make them moist and give it a tangy flavor.
In a bowl, serve some quinoa, add the fajitas and top it with fresh avocado and tomatoes. Adjust the taste with some lime if you feel like. Voila