High Protein and filled with nutritious veggies! A complete meal!
Ingredients
1 tbsp
Chili powder
(seasoning)
2 tsp
Onion powder
(seasoning)
1 tsp
Cumin
(seasoning)
1 tsp
Garlic powder
(seasoning)
1 tsp
Paprika
(seasoning)
1 tsp
Oregano, ground
(seasoning)
1 tsp
Salt
(seasoning)
1 tbsp
Olive Oil, Extra Virgin
1 medium pepper(s)
Red bell pepper
(sliced into strips)
1 medium pepper(s)
Yellow bell pepper
(sliced into strips)
1 medium
White onion
(halved and cut into 1/2 inch slices)
1 clove(s)
Garlic
(thinly sliced)
1 tbsp
Olive Oil, Extra Virgin
454 gm
Emu, top loin, cooked, broiled
(*inside or flat fillet)
1 avocado(s)
Avocado
(dressing)
1 cup
Cilantro (coriander)
(dressing)
1 tbsp
Lemon juice
(dressing)
2 tbsp
Water
(dressing; to thin, may not need all of it)
2 cup
Lettuce, spring mix (mesclun)
2 cup
Quinoa, cooked
1 avocado(s)
Avocado
(sliced)
4 stalk(s)
Green onion
(thinly sliced)
1/4 cup
Cilantro (coriander)
(finely chopped)
Instructions
Prepare fajita seasoning. Combine the chili powder, onion powder, cumin, garlic powder, paprika, oregano, and salt in a large bowl.
Toss fillets in fajita seasoning.
Heat oil in a large skillet over medium-high heat, add oil and sauté peppers and onion until softened; about 5 minutes. Add garlic, sauté for 1 minute more. Transfer pepper and onion mixture onto a plate, set aside.
Add oil to the skillet and cook emu until done. (Internal temperature reaches 130 degrees F). Remove from skillet, thinly slice emu crosswise.
While the emu is cooking, prepare the avocado cream dressing. Combine avocado, cilantro, and lemon juice in a blender, puree until smooth. Add water to thin.
To assemble, fill a large bowl with mixed greens. Arrange sliced emu, pepper and onion mixture, quinoa, and avocado slices on top of greens. Garnish the bowl with thinly sliced green onions and finely chopped cilantro. Serve with a splash of avocado cream dressing.
