Fajita Bowl with Citrus Marinated Vegetables

With a little planning and prep this can be one of the easiest weeknight meals. Marinated vegetables in a seasonal citrus blend adds flavor to this dish.

4 bell peppers, seeds and stems removed, sliced into strips
1 large onion, peeled and sliced into strips
2 large garlic cloves, peeped and minced
juice from 2 oranges
juice from 1 large grapefruit
zest and juice from 1 lemon
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
⅓ cup olive oil
Guacamole for serving
Salsa for serving
1 cup soaked quinoa (soak overnight in water, drain and rinse)
8 ounces vegetable broth or water
Homemade taco seasoning mix (2 teaspoons chili powder, 1½ teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon garlic powder)
1 can pinto beans, drained and rinsed

View the full recipe at The Organic Dietitian →