Fajita Veggie Quinoa Cups with Cotija and Avocado Cream

Recipe created by 2017 Glorious Bites Semi-Finalist: Sonya Goergen of Minnesota

Congratulations to Sonya, one of our four Glorious Bites semi-finalists in Minneapolis.


  • 2 cup of cooked quinoa
  • 1 tsp of salt, divided
  • 1/2 tsp of cracked black pepper, divided
  • 1/2 cup of breadcrumbs
  • 1/2 cup of grated parmesan cheese
  • 1/2 tsp of minced garlic
  • 2 tbsp of sliced green onions
  • 1 oz of egg, beaten
  • 1/16 oz of cooking spray
  • 2 tbsp of vegetable oil
  • 1/2 cup of diced red pepper
  • 1/2 cup of diced red onion
  • 1/2 cup of corn kernels
  • 1/4 tsp of ground cumin
  • 1 cup of 2 avocados mashed
  • 1/8 cup of sour cream
  • 1/8 cup of chicken stock
  • 2 tsp of lime juice
  • 2 tbsp of chopped cilantro leaves
  • 1/2 tsp of minced garlic
  • 1/2 cup of crumbled cotija cheese
  • 2 tbsp of sliced green onions
  • 2 tsp of ancho chile powder


Heat oven to 400 degrees. In a bowl, combine cooked quinoa, 1/2 teaspoon salt, 1/4 teaspoon pepper, breadcrumbs, parmesan, garlic, green onion and egg. Spray a 12-cup muffin tin liberally with cooking spray. Divide quinoa mixture among cups. Press down into cups and place in oven. Bake 15 minutes.

Heat a cast iron skillet over high heat. Add oil to pan. Add peppers, and onions. Cook, stirring, until slightly charred and sizzling, about 3 minutes. Add corn, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cumin. Cook to heat through, about two minutes. In a medium bowl, combine avocadoes, sour cream, chicken stock, lime juice, cilantro, garlic and 1/4 teaspoon salt.

Take quinoa cups out of oven. Use a knife and cut around the edges to remove each quinoa cup from muffin tin. Place on serving platter. Top each with an even amount of avocado cream, fajita veggies, cotija, green onions and a slight sprinkle of chile powder. Serve immediately.


Makes 6 servings

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