- 10 minutes
- 20 minutes
- 4 - 6 people
- 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.
- 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.
- Spoon quinoa onto a platter and top with beef and yellow peppers/onions. Serve with limes to squeeze over.