Vegan Quinoa Fajitas

Vegan Quinoa Fajitas 

Serves 2

This is a healthier alternative to chicken fajitas and has a good amount of protein due to the quinoa. Easy to make and great for fall! 

Fajitas 

{ 2 spring onions

{ 1/2 onion

{ 1 red bell pepper

{ 1 zucchini

{ 6 cherry tomatoes

{ 7 champignon mushrooms

{ 2 handfuls of spinach 

{ 1 cup of quinoa 

{ 4 vegan fajita wraps

Tzatziki

{ 250 grams natural soya yoghourt 

{ 1 large cucumber

{ 1 clove of garlic 

{ salt & pepper

Guacamole

{ 1 ripe avocado

{ juice of half a lime

{ juice of half a lemon

{ salt & cayenne pepper

Preheat a pan with olive oil. Chop the spring onions, onion, red bell pepper and zucchini and add to the pan. When the onions are golden brown and the bell pepper is soft add in the chopped champignons and the cherry tomatoes. Measure 1 cup of uncooked quinoa and place in a separate pot with 2 cups of boiling water and wait for the water to evaporate. Once the quinoa is cooked add it to the rest of the ingredients as well as the spinach. Add salt and pepper to taste. 

For the tzatziki: peel and grate one large cucumber add salt and drain the water using a sieve. Add 250 grams of natural soya yoghourt in a bowl. Peel and press one garlic clove and add it to the yoghourt, together with the cucumber and add pepper to taste. 

For the guacamole: cut one large ripe avocado and mash it using a fork. Add the juice of half a lime and half a lemon and condiment to taste.

To serve, heat the vegan tortilla wraps in a pan and add the filling as well as the tzatziki and guacamole. Roll the wraps and enjoy!