Fajita Stir-Fry with Lime Quinoa

For the lime quinoa:

1 cup of quinoa dry, uncooked

1 lime zested and juiced

For the fatjita stir-fry:

3/4 teaspoon of ground cumin

1/2 teaspoon of salt

1/2 teaspoon of garlic powder

1/4 teaspoon of cayenne pepper

3/4 teaspoon of paprika

1/2 teaspoon of olive oil

2 chicken breast halves cut into strips

1/2 yellow onion julienned

3/4 cup of red bell pepper julienned

2 Roma tomatoes chopped

1/2 cup of parsley or cilantro leaves

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.