On a sheet pan, onions, bell peppers, and mahi mahi are cooked with fajita seasonings. It’s a delectable and quick weeknight dish that goes well with your favorite toppings like tomatoes, sour cream, and avocado. It may also be served over rice.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 ½ cups water
- 1 cup red quinoa
- 3 red bell pepper, diced
- 1 bunch kale, cut into 1-inch pieces
- 3 tablespoons coconut oil
- ½ sweet onion, diced
- 2 tablespoons minced garlic
- ½ cup crumbled feta cheese
- ¼ cup toasted slivered almonds
- 1 lemon, juiced and zested
- 1 tablespoon olive oil
- sea salt to taste
- fresh cracked black pepper to taste
Instructions
- Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
- Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 6 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 235 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
We added capers as some suggested, this was great! Kale added a chewy quality, it was even better a day later after chilling in the fridge overnight.
I skipped the coconut oil and sautéed the kale in olive oil after sautéing the onions, peppers and garlic. I didn’t have lemon zest so I just used juice.
We loved this dish! I used two bell peppers (which was plenty) and 1tbs of olive oil instead of coconut oil. My husband is a picky eater and he enjoyed this! He even tried a bite without kale and said it needed the kale.
We loved this recipe – even my husband who says he doesn’t like kale took two helpings. The only change I made was using two red peppers instead of three (they were pretty big).
Easy, tasty and healthy. This would be an easy recipe to change up to your taste.
Very good recipe with solid elements… I omitted the coconut oil, instead cooked the garlic, onions and red peppers in olive oil and then sautéed the red quinoa, cooking in accordance to the instructions. Once the Quinoa was ready, on a separate pan, I added the Kale, added salt, pepper and mixed until just wilted, then incorporated the Quinoa and veggie mix for about 2 min at very low heat. Once all flavors were mixed, I added lemon juice and feta cheese…Yum!
Made this as a side and my husband raved about it. He even ate seconds! I think I will use a little less red pepper the next time although the flavors really meld well. The lemon juice and zest are a fabulous add. Goes well with ham. Looking forward to trying it cold tomorrow!
I really enjoyed this! I can only rate it a 4 for now because I used Asiago cheese (the only saltier cheese we had on hand), I omitted the bell peppers, and I did feel that there was too much coconut oil. I would probably have halved the coconut oil. However, this was a combination of ingredients that I wouldn’t have thought of, and my husband and I thought it was very yummy. Other than the notes above, I followed the recipe exactly.
Loved it! Even better cold, the next day!