There is a vegan version with quinoa and mushrooms as well as a meat version with chicken breast. This is a super versatile recipe so feel free to make it your own! This is one of my go to recipes when I am looking for a meatless option for like a #meatlessmonday meal. I marinate the […]

There is a vegan version with quinoa and mushrooms as well as a meat version with chicken breast. This is a super versatile recipe so feel free to make it your own! This is one of my go to recipes when I am looking for a meatless option for like a #meatlessmonday meal. I marinate the vegetables and cook up some quinoa along with the other components and it is a winner.

Chipotle style salad bowl

It is pretty much just a vessel for eating guacamole. I love guacamole (luckily it is a healthy fat and 30% of our calories should come from good fats like this) but when I am watching my calorie intake I would rather avoid the chips so this is a delicious alternative.

I like to cook up big batches of the individual items that go into the Chipotle style salad, like the sauteed onions and peppers, in order to enjoy this meal a few days in a row. I love this recipe I don’t mind eating it a couple days in a row at different meal times during the week.

There are a few components to this dish. Sautéed peppers and onions, guacamole, mojo marinade, marinated vegetables like- mushrooms, red bell peppers, onions, zucchini, asparagus and quinoa. I usually make a batch of each and have them in tupperware in the fridge ready for when it is time to eat.


  • 1 Avocado
  • 1/2 Tomato
  • 1/4 Onion, chopped
  • 2 tablespoons Cilantro
  • 1/2 Lime, juiced
  • 1/4 tsp Mil usos Seasoning
  1. Place all ingredients in a bowl and mash up.

-Avocados get a bad rap for being high in fat but the fat is a healthy fat that we should be consuming regularly. The fat content provides key benefits like being an anti-inflammatory and optimal for absorption of fat-soluble phytonutrients.

-Recent study shows that consuming avocado on a salad increases absorption of two key antioxidants- lycopene and beta-carotene.

This Mojo Marinade recipe is one of my favorites. I have used it on beef, chicken, fish and vegetables with great success so I hope you try it out and fall in love with it like I have.

Mojo Marinade

Serves: 1.5 cups
  • 1 orange, juiced
  • I lime, juiced
  • ¼ cup iquid aminos (soy substitute)
  • 1 tbsp Mojo Cítrico
  • ½ jalapeño (no seeds if you don’t like spice)
  • ½ cup olive oil
  1. Add all ingredients to blender, blend until smooth. Reserve half for marinating vegetables an hour before cooking. This liquid can also be used to baste your vegetables and protein while it is cooking.
  2. Add half of the marinade to zip lock bag with the chicken breast and marinade overnight or at least 5 hours. Discard marinade.
To Assemble
  1. Cook your vegetables and protein in a pan over medium heat with a little bit of coconut oil or olive oil. Chop it up and place on the salad along with the other ingredients and enjoy while still warm. If you need more of a dressing and a squeeze of lime and a drizzle of olive oil.

Liquid Aminos and a word on soy: I use liquid aminos instead of soy sauce since it contains no added preservatives, added flavors or table salt and my favorite brand (Braggs) uses non-gmo soy beans. This is a feat since over 90% of the soybeans cultivated in the U.S. are genetically modified. There have been many scary findings on the soybeans in our food supply so if you are going to consume them make sure they are 100% certified organic. Some of these findings link soy beans to digestive distress and negative effects caused by the phytoestrogens in soy. So I avoid edamame, soy milk and tofu if they are not 100% certified organic.

Blanch asparagus or green beans –blanching just means to submerge in boiling water. Put a pot on with water, let it come to a boil, salt it and plunge the trimmed vegetable into the hot water for about 30 seconds or until tender but still with a bite. At this point you can run it under cold water to stop the cooking process or you can do it my lazy way which is to undercook it a little so that the residual heat finishes the job.

Sauteed onions and peppers- In a pan over medium heat add 1 tablespoon coconut oil then 1 sliced onion and 1 sliced red bell pepper. Cook for about 10 minutes or until they are soft and a little brown.


To cook quinoa use a 2:1 ratio of water:quinoa and make sure to rinse the quinoa thoroughly before cooking. Place all ingredients in a pot (quinoa, water, salt, pepper. I keep it simple like that, sometimes I will add a smashed garlic clove) and bring to a ROLLING boil not just a boil. It is like spirit fingers. These are not spirit fingers, THESE are spirit fingers.

Make sure it boils for a few minutes and then bring the heat down to a simmer and continue to cook covered for about 15 minutes. It will look like the water is evaporated and little holes are scattered throughout the quinoa. Take off the heat and let stand for 10 minutes covered. Then with a fork fluff it and transfer it to bowl. Done!

Chipotle Style Salad Bowl

  • 1 1/2 cups Mixed greens
  • 1 cup Grilled marinated vegetables
  • 1/4 cup Sautéed peppers and onions
  • 1/2 cup Quinoa
  • 1/4 cup Guacamole
  • 1/2 Lime, juiced
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp pepper
  1. Add mixed greens, veggies and quinoa to a bowl. Dress with lime juice, olive oil, salt and pepper. Top with guacamole.