So maybe Cinco de Mayo doesn’t encourage the healthiest habits. (Bottomless pitchers of margaritas + two-pound burritos, anyone?)

But we’re not ones to just ignore one of America’s favorite fake holidays. Or pass up an opportunity for celebratory drinks. That said, when we take part in Cinco de Mayo festivities, we try to healthify our indulgences just a bit. This means opting for Sangria over frozen margaritas; fajitas over burritos; or, if you’re staying in and entertaining, make our ‘Cinco de Mayo in a Bowl.’

With a flavorful, spicy quinoa pilaf as the base, fajita veggies and all the usual ‘burrito bowl’ accoutrements, you won’t miss your over-sized burrito, or the three bowls of chips that preceded it.

Cinco de Mayo in a Bowl

Serves 4

Ingredients:
-1 cup dry quinoa, rinsed
-2 cups vegetable broth
-1/2 cup chopped Spanish onion
-1/2 cup tomato sauce
-1 tablespoon chili powder
-olive oil
-2 red bell peppers, chopped
-1 Vidalia onion, chopped
-1 cup cooked corn
-1 cup black beans
-1 avocado, diced
-sea salt, to taste
-cilantro, to taste
-lime, to taste
-cotija cheese, optional

Directions:
-Add quinoa, broth, Spanish onion, tomato sauce and chili powder to a pot, and bring to a boil. Lower heat, cover and simmer for 15 to 20 minutes, until all liquid is absorbed.
-Lightly coat a saute pan in olive oil, and saute bell peppers and onions over medium heat until softened and slightly browned, about 7 minutes.
-Fluff cooked quinoa with a fork, and divide among four bowls. Top each bowl with an equal amount of sauteed vegetables, corn, black beans, avocado, cilantro, sea salt and a squeeze of lime.
-If desired, top with a sprinkle of cotija cheese.