Grab the recipe for this Pork Fajita Quinoa Burrito Bowl for a hearty and healthy lunch when you’re craving something Mexican. A comforting meal that's packed with protein and will keep you full for a lot longer than you expect.
Ingredients
Pork:
4ozPork Tenderloin, 113g
1½tspLemon Juice
½tspChili Powder
½tspCumin
¼tspPaprika
¼tspCrushed Red Pepper Flakes
¼tspOnion Powder
¼tspGarlic Powder
¼tspSalt
Quinoa:
⅓cupWhite Quinoa, 60g or 1 cup cooked: 185g
1TbspCilantro, Chopped
2tspLemon Juice
Peppers:
½tspOlive Oil
6stripsRed Bell Pepper Slices, 19g
6stripsGreen Bell Pepper Slices, 19g
6stripsYellow Bell Pepper Slices, 19g
6stripsRed Onion, Thinly Sliced, 10g
Bowl:
1½cupsRomaine Lettuce, Chopped, 54g
⅓cupBlack Beans, Canned (87g) or Cooked from dry (25g)
2TbspRed Onion, Chopped , 20g
1TbspJalapeño Peppers, Sliced, 14g
3smallsmall Grape Tomatoes, Chopped, 22g
½TbspCilantro, Chopped
Sour Cream & Guacamole
Instructions
Trim off excess fat from pork, cut into 1” pieces, combine with lemon juice and spices in a small bowl, add the pork, and set aside in the refrigerator to marinate for 1-2 hours.
Rinse quinoa thoroughly in cold water (this is required to avoid any bitter taste).
Bring ⅔ cup water and quinoa to a boil in saucepan. Reduce heat to a low simmer, cover and cook for 15-20 minutes until quinoa is fluffy and all the water is absorbed. Remove from heat and let it rest for 5 minutes.
Fluff the quinoa with a fork, mix through with lemon juice and cilantro, and transfer to bowl.
Heat ¼ tsp oil in a skillet over medium, cook the peppers and onions for 5 minutes until crisp-tender and set aside.
In the same skillet, pour remaining oil and cook the pork along with excess marinade until meat is no longer pink (about 4 minutes). Add peppers, stir for 30 seconds and set aside.
Toss quinoa, pork, and veggies in a large bowl and divide into 2.