Beef Fajita Quinoa Pilaf

 Since I passed my defense, I have been indulging myself in a lot of cooking. Needless to say, that also means a lot of washing dishes, and I have no dish washer so it's a big hassle. For dinner the other night, I knew I wanted to cook something delicious, but I was in no mood for any big dishes washing production. Therefore, I made a one-skillet dish with all the flavors of beef fajitas. The fajita flavor was vectored by quinoa, a slightly crunchy seed that has been incorrectly dubbed a grain by many people. It's high in protein, so its a good options for low-carb eaters. It has a lot of fiber, so it sticks to your ribs. Also, it's gluten-free. I used my favorite wake-me-up spices, including cumin, my absolute favorite spice. I used leaf top sirloin for this steak, cut into small pieces against the grain; it stayed tender even though it was cooked through. Chicken would be a fine substitute.

Leftovers of this would be great wrapped in a tortilla for a burrito. Add some eggs for a protein-rich breakfast burrito.

Beef Fajita Rice
Printable Recipe

1 lb lean beef steak, such as top sirloin, cubed
1 small onion, diced
1 bell pepper, any color, diced (or use one half of two different colored peppers for more color variegation)
2 cloves garlic, minced
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 tsp ground coriander
1 tsp dried oregano
1 cup canned beans, drained and rinsed (kidney, pinto, or black beans are good choices)
1/2 cup prepared salsa
2 cups low sodium beef or chicken broth
1 cup quinoa
non-stick cooking spray

1. Spray a large, lidded skillet or saucepan with non-stick cooking spray and heat over medium-high heat. When warm, add beef, season with salt and pepper, and lightly brown before adding the onion, bell pepper, and garlic. Cook until the vegetables are tender, then season with cumin, chili powder, coriander, and oregano. Cook about 30 seconds, or until the spices are fragrant.
2. Add the beans and salsa and stir to combine.
3. Add the broth and bring the temperature to high. Allow the liquids to boil, then add the quinoa. Lower the heat to medium-low and place on the lid. Steam the quinoa 10-15 minutes or until tender. Serve warm with your favorite fajita toppings, if desired.

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