Vegan Quinoa Fajita bowl


  • 100g uncooked quinoa
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 large red bell pepper (or any colour you desire), sliced
  • 1 package 250g seitan, sliced
  • 1 cup baby bella mushrooms, sliced
  • 1/2 cup cherry tomatoes, sliced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon oregano
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • 1 tim black beans, drained


  • Cook the quinoa according to package directions and mix in 2 teaspoons maple syrup and lime: see here how to cook quinoa
  • While the quinoa is cooking, heat the olive oil in a large pan over medium high heat.
  • Add the minced garlic and sauté until fragrant. Add in the sliced bell peppers, the seitan slices, mushrooms and tomatoes. Stir together and add all the seasonings and stir in. Reduce heat to medium and allow all the ingredients to cook until softened, for about 15 minutes. Add in the black beans to heat through and mix in with the rest of the ingredients. Add salt and pepper to taste and add more seasonings if desired.
  • Remove from heat.
  • Per bowl, add ½ cup quinoa, ¼ cup lettuce and split the rest of the ingredients into 4 equal bowls in desired quantities. Serve with lime wedges on the side and enjoy!