Fajita Quinoa

Recipe challenge, week twenty-three (which is this week)

In case you're looking for a high-protein, low-carb kinda meal this weekend...I make fajita meat in the crockpot a lot and it's easy to freeze once you cook it too.  This is like a giant Mexican quinoa salad of sorts, but I'd totally put this with tortillas, taco shells or on nachos.  The idea for the recipe came from A Year of Slow-Cooking, but I made them into quesadillas a couple of years ago.

This is a recipe post, but I do have other things to say.

Scott asked me if I wanted to go to a Kenny Chesney concert with a bunch of people he works with later this year.  Apparently it's a tail-gating extravaganza with tickets ranging from $40-$240.

I tried to be diplomatic with the smiley face.  He didn't answer my email, so when we Skyped yesterday, I asked about it.  He said, "Yeah, I figured that was a NO."

All I could think of was this gif.

Okay, maybe it was just the one thing that I needed to get out.

Fajita Quinoa

1 pound flank steak, thinly sliced

1 packet fajita seasoning mix (or 2 T. of homemade fajita/taco seasoning)

¼ water

1 onion, thinly sliced

2 bell peppers, thinly sliced

Cooked quinoa (I use chicken broth instead of water: 1 cup dry quinoa, 2 cups broth, cook it like you would rice)

Guacamole/pico de gallo/cilantro

In a 4-quart crockpot, combine all of the ingredients and stir it around.  Cook on low for 2-4 hours.  It cooks pretty quickly because the meat is already sliced.  Serve with quinoa and your favorite toppings for Mexican food. 

You can easily double this recipe in a 6-quart crockpot and even freeze portions in Ziploc bags.