About the Recipe
This is an easy recipe after a long day with tons of flavor and nutrients. Adding in the broth to the quinoa adds extra flavor and protein! Extra sides and not enough meat? Add a few eggs for a yummy breakfast. Have fun mixing and matching your toppings - make it your own!
Ingredients
2 lbs fajita meat (shaved steak, ground beef, or ground turkey)
3 peppers
1 red onion
1 bunch cilantro
lime juice from 1 or more limes
1 C quinoa
2 C chicken broth
salt (to taste)
pepper (to taste)
½ Tablespoon cumin
1 Tablespoon ancho chili powder
*optional toppings/additions:
black beans
roasted corn
greek yogurt (great substitute for sour cream, tastes the same + is gut healthy)
microgreens
salsa
Preparation
Heat your skillet on medium/high as you slice your peppers (we like them julienne) and meat if needed.
Throw your bone broth and quinoa into your pot. Give it a quick mix to make sure all quinoa is wet. Turn burner on high to bring to a boil. Reduce to a simmer and cover until tender- about 8 minutes. Fluff with fork every few minutes while cooking.
Add meat and seasonings into heated skillet with a splash of neutral oil. Let the meat sear on all sides- about 1-2 minute per side depending on thickness. Look for browning on the side of each piece. Splash with lime juice.
Remove meat and place in a bowl in the microwave to keep warm. Toss the peppers in the same skillet to use the seasonings from the meat. Add more if needed. Sauté until soft or charred- about 10 minutes.
Finely dice cilantro and onions. Combine in a bowl.
Spoon quinoa, meat, peppers, then wanted toppings into a bowl. Add a splash of lime juice and enjoy!