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Prep Time
4
hours
Cook Time
12
minutes
Total Time
4
hours
12
minutes
Servings
4
-6
Author
Sara
Ingredients
4
bell peppers
seeds and stems removed, sliced into strips
1
large onion
peeled and sliced into strips
2
large garlic cloves
peeped and minced
juice from 2 oranges
juice from 1 large grapefruit
zest and juice from 1 lemon
1/4
cup
apple cider vinegar
2
tablespoons
Dijon mustard
1/3
cup
olive oil
Mexican Quinoa
see recipe below
5
Minute Guacamole
see recipe below
5
Minute Pico de gallo
see recipe below
Instructions
Add the peppers and onions to a large bowl.
Add the marinade ingredients to the bowl and toss well to coat.
Cover and refrigerate for 4-8 hours.
In a
large sauté pan
over medium high heat add the vegetables and 1/4 cup of the marinade.
Cook until the vegetables are softened about 8-12 minutes.
Serve with Mexican quinoa, guacamole, and pico de gallo.
Squeeze with lime as desired.