This recipe was one that I sort of threw together on a whim. I was in the mood for fajitas, but didn’t have enough shells. I also have an abundant supply of quinoa in my pantry. Since I’m a huge fan of one-bowl dinners, I figured that this one would be a winner.
If you’ve never cooked with quinoa before, don’t panic! It has a similar cooking time& style to rice. I make it in my rice cooker, using a similar ratio of water to grain (2:1). It also reheats very, very well – much better than rice. The only catch is that you need to rinse it before boiling, or else it will have a bitter taste to it.
The leftovers are good on their own, as well as in a stray tortilla shell.
Chicken Fajita Quinoa Bowls
- 2 tsp canola oil
- 1 lb chicken breast, cut into strips
- 1 pepper, your choice of red or green (I used red)
- 1 onion, your choice of red or yellow (I used red)
- 1 clove garlic
- taco seasoning – I used Penzey’s Arizona Dreaming blend. You can also use your own favorite taco/fajita seasoning.
- 2 cups quinoa, cooked – make sure you start cooking the quinoa about 15 minutes before you start the chicken!
- your favorite taco fixin’s
- Heat oil in pan. Add pepper & onion.
- Once they are tender, add garlic and chicken. Cook until chicken is no longer pink, adding spices to the pan as time goes on.
- Once chicken is cooked, remove from heat.
- In a bowl, layer as follows: Quinoa, fajita mixture, taco fixin’s.
Beef or pork can easily be used instead of chicken. Truthfully, you could even eat this sans meat, as quinoa is chock-full of protein. And, as I said before…oh-so-EASY!