Fajita Mix, Fajita Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free)*

Fajita Recipe
©Jessica Caracciolo

Ingredients:

  • 1 cup uncooked quinoa (thoroughly cleaned)
  • 1 cup uncooked instant brown rice
  • 1 cup bell peppers sliced
  • 1 cup yellow onion sliced
  • 1 cup mushrooms sliced
  • (or you can use any vegetables you wish)

Fajita Mix Ingredients:

  • 3 tsp corn starch
  • 1/2 tsp chili powder
  • 1 1/2 tsp paprika
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp onion powder
  • 3/4 tsp garlic powder
  • 1 tsp cumin
  • 1/4 tsp natural smoke flavor (I use a smoke flavor spice blend from Trader Joe’s)

Directions:

  1. Prep all vegetables. Measure out 1 cup uncooked quinoa and 1 cup instant brown rice.
  2. Wash quinoa thoroughly, then put both the quinoa and the rice into a medium size sauce pan. Quinoa requires 2 cups of water per 1 cup of uncooked quinoa and rice calls for 1 3/4 cup water. So after putting dry quinoa and dry rice into sauce pan, pour 3 3/4 cup water and about a tablespoon of extra virgin olive oil. Next put 4 tsp of fajita mix into the water, rice and quinoa. Stir and then turn stove top on high heat until it all comes to a boil. Then turn to low heat, stirring occasionally to make sure the rice doesn’t stick to the bottom of the pan. After most of the water has been soaked up, turn the stove top off and put a lid over the pan to allow the rest of the water to be soaked up.
  3. Put all your vegetables in a saute pan with 1 tablespoon extra virgin olive oil, on low heat. Stir through. Place a lid over the top to allow the vegetables to steam until they cook to your desired doneness level. If necessary- strain the water out of the pan and put the vegetables back into it.
  4. Then put the remaining spice mixture into the vegetables pan with 1 cup water, stir thoroughly. Put on medium heat constantly stirring through until you feel it is done- about 5-10 minutes.
  5. Serve immediately. Serves 2-4 people. Can be eaten with taco shells, corn tortillas, tortilla chips and the like.

**Added note: this comes out best when you double the recipe and use half for the rice/quinoa and the other half for the vegetables.** And it goes awesome with corn tortillas with spring mix and baby spinach plus some crushed up tortilla chips for an added crunchy texture.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.