Mexican Beef Fajita Quinoa Bowl
Quick-cooking beef strips and seasonal bell peppers seasoned with Mexican spices, served over fluffy quinoa with creamy avocado.
Ingredients
- Beef120 g
- Quinoa100 g
- Bell Peppers150 g
- Onion50 g
- Bell Peppers150 g
- Olive Oil10 g
- Salt1 g
- Pepper1 g
- Avocado40 g
- Lime10 ml
- Cumin2 g
- Chili Powder2 g
Instructions
- 1Step 1
Slice 120g beef into thin strips. Slice 150g bell peppers and 50g onion (5 minutes).
- 2Step 2
Heat 10g olive oil in a skillet over medium-high heat. Add beef strips and season with 2g cumin, 2g chili powder, 1g salt, and 1g pepper. Cook until browned, about 5 minutes. Remove beef from skillet and set aside (5 minutes).
- 3Step 3
Add sliced peppers and onion to the same skillet. Sauté until tender-crisp, about 7 minutes (7 minutes).
- 4Step 4
While vegetables cook, prepare 100g cooked quinoa (if not already cooked) according to package instructions (takes ~15-20 mins, can be done in parallel or ahead).
- 5Step 5
Return beef to the skillet with the vegetables. Squeeze 10ml lime juice over the mixture and stir to combine (1 minute).
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