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Nutrition Facts
Serving Size 312 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 1600 mg 67%
Total Carbohydrate 40 g 13%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 37 g
Vitamin A 10% Iron 4%
Vitamin C 90% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Fajita Quinoa Bowl with Grilled Onion Vinaigrette

Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
6  People


Recipe makes 6 Servings

8 4/5 Oz Central Market Quick Cook Quinoa Grains
2 medium yellow onions, cut into 1/2 inch to 1/4 inch rings, for grilling
2 bunches of green onions, white ends trimmed slightly
7 Oz tri color bell peppers, cut into larger pieces for grilling
1/4 cup(s) extra virgin olive oil
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1/3 cup(s) lime juice
1 Tbsp Dijon mustard
1 Tbsp honey
3/4 cup(s) grapeseed oil
2 Lb H-E-B Seasoned Boneless Skinless Chicken Breasts For Fajitas
1 cup(s) H-E-B Tri Color Tortilla Strips, plus more as needed
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In a medium sized sauce pot with lid, prepare quinoa according to package instructions, remove from heat and set aside while making fajitas.
Preheat grill to medium-high heat or 350ºF to 375ºF.
Place all chopped onions, green onions and peppers into a bowl, toss with olive oil and salt and pepper to coat.
Place veggies on grill until soft and color develops on all sides, flip as needed.
For vinaigrette, combine all grilled green onions, lime juice, mustard, and honey. Blend on high and slowly add oil while blender runs to form an emulsion. Season to taste with salt and pepper as needed and set aside to cool.
Grill chicken until nicely marked and fully cooked approximately 10 to 15 minutes, depending on temperature of grill.
Once cooked, chop peppers and onions and chicken into strips or bite sized pieces.
To assemble bowls, place a scoop of quinoa in each serving bowl, followed by chicken and peppers, drizzle with vinaigrette as needed and garnish with tortilla strips and pico de gallo if desired. Season to taste.


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