Seitan Fajita Bowl

Ingredients

• Quinoa

  Uncooked

  ⅔ cup or 113g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 cloves, minced or 12g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Traditional Seitan

  Sweet Earth

  8 oz or 228g

• Mushrooms

  Portabella, raw

  1 mushroom, whole or 84g

• Grape tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Onion powder

  Spices

  ¼ tsp or 0.6g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Cook the quinoa according to package instructions.
2. While the quinoa cooks, heat olive oil in a large pan over medium-high heat.
3. Add minced garlic and sauté until fragrant.
4. Add sliced bell peppers, seitan, mushrooms, and tomatoes. Stir in all seasonings and cook until softened, about 15 minutes.
5. Add black beans and heat through. Season with salt and pepper to taste. Remove from heat.
6. In each bowl, add quinoa, shredded lettuce, and divide the cooked mixture equally. Serve with lime wedges.

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