A selection of our best vegetarian dishes.

Vegetarian Menu

Convenient carryout options for your enjoyment.

Frontera To Go Menu

Frontera Lunch in 60

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cook Quinoa

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until onion is translucent (about 3-4 minutes). Add bell pepper, zucchini, carrot, and sauté for an additional 5-7 minutes until vegetables are tender.

Sauté Vegetables

Add the cooked quinoa, spinach, cherry tomatoes, black beans, cumin, salt, and black pepper to the skillet. Stir well to combine and cook for another 5 minutes until heated through.

Combine Ingredients

Serve warm, garnished with fresh cilantro.

Serve

Quinoa

Vegetable broth

Olive oil

Garlic, minced

Onion, diced

Bell pepper, diced

Zucchini, diced

Carrot, diced

Spinach, chopped

Cherry tomatoes, halved

Black beans, drained and rinsed

Cumin

Salt

Black pepper

Fresh cilantro, chopped (for garnish)

Grill the chicken breast until fully cooked, about 6-7 minutes per side. Let it rest before slicing.

Prepare the Chicken

In a bowl, layer the black beans, corn, chopped tomatoes, and sliced grilled chicken.

Assemble the Bowl

Top the bowl with shredded cheddar cheese, diced avocado, and a dollop of sour cream.

Add Toppings

Serve the assembled bowl with a side of tortilla chips and salsa.

Serve with Chips

Squeeze fresh lime juice over the top before serving.

Garnish

Grilled Chicken Breast

Black Beans

Corn

Chopped Tomatoes

Avocado

Shredded Cheddar Cheese

Tortilla Chips

Sour Cream

Salsa

Lime

In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, avocado, corn, and cilantro.

In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.

Make Dressing

Pour the dressing over the quinoa mixture and gently toss until everything is well coated.

Mix Together

Divide into bowls and serve immediately. Enjoy your quick and delicious Frontera Lunch!

Vegetarian Menu

Frontera To Go Menu

Frontera Lunch In 60