Tonight while Dennis and Olivia feasted on Taco Bell for dinner, I refused to succumb to the fast food temptation. Even though I do love me a Taco Bell bean burrito fresca style.
Veggie Fajitas and “Spanish” Quinoa with Kale
Start with the quinoa. I began by chopping up two handfuls of kale very thinly. Next add 1 cup quinoa to 1 1/2 cups water and 1 cup salsa to a medium saucepan. (I think a thinner salsa works best for this.) Stir in the kale and season with 1 TBSP cumin. Bring mixture to a boil. Cover, reduce heat to med-low and simmer for 20 mins or until quinoa is translucent in the center.
Meanwhile, thinly slice 1 green bell pepper and 1/2 a red onion. Sauté bell pepper and onion in olive oil in a large skillet. When veggies begin to soften, add 1 package of Trader Joe’s chickenless strips. Season with cumin and salt and pepper. When everything is browned remove from heat. Serve with low carb or whole wheat tortillas.
I made a super quick salsa too just by chopping up a few yellow and red cherry tomatoes. Add the juice of 1 lime, a little salt and a chopped up handful of cilantro. Yum.