I don’t know about you, but it seems like a lot of people I know are in for a bountiful summer of home-grown goodies. My Facebook and Instagram feeds are blowing up with lovely photos of herbs, fruits and vegetables grown in backyards and container gardens. Me? I’m about to bring in my first ripe Early Girl of the year and can’t wait to take a big bite out of that gorgeous red tomato. Use this recipe the next time you find yourself wondering what to do with a cornucopia of sun-ripened veggies from the garden (or just want a quick meat-free dinner idea). While I used zucchini, bell pepper and mushrooms, pretty much any mix of vegetables will work just fine.
Garden Fajita Vegetables with Quinoa
1 cup quinoa, rinsed
1 tablespoon vegetable oil
1 large zucchini, diced
1 large red bell pepper, seeded and diced
8 ounces sliced brown mushrooms
1 packet fajita seasoning
Possible garnishes: avocado slices, chopped cilantro, chopped green onion, hot sauce
Bring 6 cups water to boil in saucepan. Add quinoa and continue boiling for 10-15 minutes, until quinoa is soft. Remove saucepan from heat and drain. While quinoa is boiling, heat vegetable oil in frying pan or skillet over high heat. Add vegetables and cook for a couple minutes, stirring occasionally, until they’re tender but not mushy. Reduce heat to low and add fajita seasoning and appropriate amount of water indicated on the packaging. Let simmer for a couple minutes, stirring occasionally so the veggies get a nice saucy coating. Scoop some quinoa into a couple bowls, top with veggies, garnish to your liking and enjoy!
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