Beef Fajita Quinoa Bowl Military Foodservice

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  • Serve as is or with taco shells and traditional taco/fajita accompaniments.


INGREDIENTS

  • 7 qts. boiling chicken stock
  • 3 qts. red bell pepper, julienne cut
  • 3 qts. green bell pepper, julienne cut
  • 3 qts. onion, julienne cut
  • 8 lbs. beef, precooked, strips or diced
  • 2 c. fajita seasoning (10 T. chili powder, 7 T. paprika, 6 T. cumin, 5 T. garlic powder, 3 T. sugar, 2 t. cayenne pepper)
  • 1 qt. cilantro, fresh chopped

Directions

  1. Into each of 4 hotel pans, add 1¾ qts. hot chicken stock, 2 lbs. InHarvest White Quinoa, 3 c. julienned red bell pepper, 3 c. julienned green bell pepper, 3 c. julienned onion, 2 lbs. cooked beef, ½ c. fajita seasoning and mix until combined.
  2. Cover with foil and place in 350°F oven for 21 minutes.
  3. Stir 1 c. fresh chopped cilantro into each pan before serving.

Recipe Yield: 100 (8 oz.) portions

Nutrition Facts

Per serving: 230 cal., 15 g pro., 31 g carb., 5 g fiber, 5 g fat, 25 mg chol., 470 mg sod.

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