Beef Fajita Skillet with Quinoa

June 13, 2017 By: Comments
Tagged: Beef Beef. On the Menu On the Menu. Main Dish Main Dish. Bell Pepper Bell Pepper. Our Brands Our Brands. Tomatoes Tomatoes. Quinoa Quinoa. Cinco de Mayo Cinco de Mayo. Quinoa Quinoa. Peppers Peppers. 30 Minutes or Less 30 Minutes or Less. Beef Dinners Beef Dinners. Entrees Entrees. Cinco De Mayo Cinco De Mayo. Onions Onions. Mexican Mexican. Stovetop Stovetop.
10 minutes
20 minutes
4 - 6 people
This recipe pairs superfood, quinoa, with fajitas for a hearty, yet healthy salad.


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  1. Bring quinoa and chicken broth just to a simmer then, cover tightly and reduce heat to medium-low. Cook until broth is absorbed and quinoa is soft, about 20 minutes. Once cooked, fluff quinoa with a fork and toss with tomatoes, green onions and cilantro. Taste and season with salt, if desired. Set aside.
  2. While quinoa is cooking, heat a large sauté pan over high heat. Pat the beef strips dry with paper towels, then drizzle with oil then sprinkle with cumin, salt and pepper. Spray pan with non-stick spray and pile in beef. Cook at high heat, stirring and flipping beef often, until it is cooked, but still pink in the middle—About 5 minutes. Remove from the pan and immediately pile the yellow pepper strips and onion slices in (spraying again with non-stick spray if needed). Cook over high heat until charred in spots and crisp-tender. Season with salt, if desired.
  3. Spoon quinoa onto a platter and top with beef and yellow peppers/onions. Serve with limes to squeeze over.