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Quinoa Fajita Bake

  • Author: Kristin Dovbniak
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4-6 1x



1 cup (uncooked) quinoa or 3 cups cooked
1 tbsp avocado or olive oil
2 bell peppers, sliced
1 medium onion, sliced
3 cloves garlic, minced
1 1/22 cups cooked shredded chicken (see below for instructions)
1/2 cup chicken broth
1 tbsp chili powder
2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/2 tsp smoked paprika
sea salt, to taste
juice of 1 lime
1 cup shredded Mexican cheese (optional)

To top:
sour cream, avocado, cilantro or green onions


  1. Cook quinoa with 2 cups of water on stove or in rice cooker (to cook on stove, add to pan, bring to boil, cover and simmer on low for 15 minutes. Fluff with fork).
  2. Preheat oven to 375. Heat oil to medium high in a large cast iron or sauteĢe pan. Add peppers & onions and season well with sea salt. Cook until starting to blacken. Stir, turn heat to medium low and cook, stirring occasionally, until soft.
  3. Stir in garlic for 10-15 seconds.
  4. Mix quinoa with shredded chicken, broth, spices and and pepper/onion mix. Squeeze in lime juice. Season to taste.
  5. Transfer to a baking dish, or back into cast iron. Top with shredded cheese and bake uncovered for 15 minutes. Broil 1-2 minutes until cheese is bubbly.