• 1 red onion, peeled, halved and thinly sliced
• 1 yellow or orange bell pepper • 1 red bell pepper, seeded, cored and sliced
• 2 ears corn, kernels cut off • 1 tablespoon extra-virgin olive oil • 1 1/2 teaspoons fajita or taco seasoning
• 2 cups cooked or canned black beans • 1/4 teaspoon cumin • 2 cups cooked quinoa • 1 head romaine lettuce, sliced • 2 avocados cubed • 1 cup prepared salsa • 1 lime cut into wedges, for serving • Fresh cilantro, chopped, for serving • Tortilla chips or small tortillas for serving
Preheat the oven to 425° F. Place the peppers, onions, and corn kernels on a sheet pan. Coat with olive oil and fajita seasoning. Roast for 15 minutes or until tender and browned in areas.
Meanwhile, heat beans and cumin in a small saucepan.
In large shallow bowls, make beds of quinoa. Top with the peppers, onions, corn, beans and lettuce. Top with avocado and salsa. Garnish with lime wedges for squeezing and cilantro. Serve with chips or tortillas, if desired. Serves 8