Sunday evening. It is a cusp time when you want to indulge into the ‘weekend’, but not so much that it would affect your Monday morning spirit. After a busy morning with some wholesale-price grocery shopping, we decided to while away our Sunday evening in watching old Bollywood movies. In between, I quickly fixed this dinner, which turned out to be as full of colors and flavors as the stories we were watching:
VEGGIE-FAJITA QUINOA BOWL
1 cup quinoa
1 avocado (optional, but as usual it makes everything better!)
3 cup of fajita mix of onion, capsicum, and bell peppers (I used cut and frozen)
3 cups of mixed soup vegetables such as peas, corn, green beans, lima beans, celery etc (I used cut and frozen)
1 teaspoon of red chili flakes
4-5 cloves of garlic
1-2 cups of vegetable stock
Olive oil to stir fry
salt to taste
- Cook the quinoa as per the directions on the packet. Keep aside.
- Meanwhile, in a skillet, heat olive oil and stir fry fajita veggies on high heat. Chop a clove or two of garlic and add to the stir fry. After seasoning with salt, the veggies will release lot of liquid. Let it evaporate in the skillet and let the veggies cook with your desired level of char. It adds nice flavor and texture to the bowl. Remove from the skillet and keep aside.
- In the same skillet, again heat a little olive oil, fry remaining garlic over it. Mix in the soup mix veggies, and season. After a stirring for about 2-3 minutes, add soup stock and let the veggies cook in it and in their own juices.
- Remove the skillet from heat, mix the warm quinoa with veggies.
- Prepare your bowl with vegetable quinoa at the base. Top it with a layer of fried fajita and the avocado slices.
And then dig in with your forks! It makes for a perfectly filling yet light supper. Instead of quinoa one may use rice or chickpeas. The essence of this simple preparation is in the combined tastes of different vegetables.