from Chow Bella
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.
Servings per recipe: 4
Per serving:
Calories: 423
Fat: 10.8 g
Saturated fat: 3.3 g
Cholesterol: 101 mg
Sodium: 667 mg
Carbohydrates: 35.3 g
Fiber: 5.3 g
Sugar: 3.6 g
Protein: 44.4 g