Fajita Stir-Fry with Lime Quinoa

This quick and easy Mexican-inspired stir-fry is delicious and healthy – lime quinoa topped with spicy fajita chicken and strips of red pepper and onion will quickly become your new favorite family dinner.

  • DISH TYPE
    Entrée
  • OCCASIONS
    Summer

Ingredients

  • For the lime quinoa:
  • 1 cup quinoa (dry, uncooked)
  • 1 lime (zested and juiced)
  • For the fatjita stir-fry:
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon paprika
  • 1/2 teaspoon olive oil
  • 2 chicken breast halves (cut into strips)
  • 1/2 yellow onion (julienned)
  • 3/4 cup red bell pepper (julienned)
  • 2 Roma tomatoes (chopped)
  • 1/2 cup parsley or cilantro leaves

Cooking Directions

  • 1
    To make the Lime Quinoa: In a Circulon Ultimum Saucepan, cook quinoa according to the instructions on the package. Once the quinoa is cooked, add lime zest and juice and stir well. Set aside.
  • 2
    To make the Fajita Stir Fry: Preheat you Circulon Ultimum Wok over medium heat. Add one tablespoon of olive oil and swirl around to coat the bottom of the pan.
  • 3
    In a small measuring cup, whisk together the spices (cumin, salt, garlic powder, cayenne pepper and paprika). Add olive oil and whisk well.
  • 4
    In a large mixing bowl, combine the chicken strips with the spice mixture. Toss to coat the chicken.
  • 5
    Add the chicken to the hot pan and cook until chicken is cooked through, about 7 to 10 minutes. Place the chicken on a plate and set aside.
  • 6
    Add pepper and onion to the pan. Add more olive oil if needed. Cook until tender, about 5 minutes.
  • 7
    Add the chicken to the vegetables and stir together. Cook together for 3 minutes on medium low heat.
  • 8
    Remove from the heat and serve over Lime Quinoa.

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