The hot weather today really got me thinking about grilling, so I figured I’d share one of my favorite grill recipes: Veggie and Quorn fajitas with red-cooked rice and guacamole. For those of you who are unacquainted with Quorn, it is a delicious vegetarian chicken substitute (not vegan).
To discover the secrets of this delightful dish, please click below.
This recipe has three different components: The rice, the guac, and the grilled portion. I have described the process and the ingredients for each portion in the order that I normally prepare them.
Start off by getting your rice cooking.
For the rice:
2 c. uncooked rice
2 – 5.5 oz cans tomato juice
1-2 oz lime juice
21-22 oz water
¼ tsp cilantro
1 c. each peas and corn
Put everything but the peas and corn into a rice cooker and turn it on. When it pops over to warm, add the peas and corn. Stir it up, replace the lid, and leave it on warm for about 10 minutes. Depending on your rice cooker, the rice will take about 40 minutes to cook.
While the rice is cooking, prepare the guacamole.
For the guacamole:
2 ripe avocados, chopped
1 large tomato, peeled and chopped
2-3 tbs. minced jalapenos
2 tbs. lime juice
Salt, cayenne pepper, crushed pepper flakes, and cilantro, to taste
Mix all that together and mash it up until it reaches your desired consistency. To make peeling the tomato easier, score an X in the bottom with a large knife and then boil the tomato for 30 seconds. Rinse under cold water and the peel will come right off.
Now it’s time to marinate the Quorn. I buy the Naked Chikin Cutlets.
For the Quorn:
2 pieces of Quorn Naked Chikin Cutlets
1/8 tsp cumin
1 tbs brown sugar
¼ tsp each cilantro, red pepper flakes, cayenne pepper, garlic powder, and onion powder
¼ c lime juice
2 tbs white vinegar
2-3 tbs olive oil
Mix all that together and let it hang out in your fridge for at least 30 minutes.
Next, chop up the following vegetables:
Toss the veggies with the same spices (cumin, cilantro, red pepper flakes, cayenne pepper, garlic powder, and onion powder) as you did the Quorn.
Go light your grill.
For the mushrooms:
Take two portabello mushroom caps and clean and gill them.
When the grill is ready, brush the mushrooms with:
2 tablespoons balsamic vinegar
4 tablespoons olive oil
2 teaspoons minced garlic
Take all of the Quorn, veggies, and mushrooms and grill them until cooked. The Quorn will take about 8-10 minutes, and the veggies and mushrooms will take about 6-8 minutes.
After you’re all grilled up, chopped the Quorn and mushrooms, and mix all of your grilled ingredients in a big bowl.
Heat some tortillas in a microwave. Put about a quarter cup of rice and a third cup of veggies on each tortilla, followed by a spoon of guacamole. I also like to top mine with a bit of cheese and some sour cream. Roll up the tortilla and enjoy!!