Meatless Monday: Veggie Fajitas with Spanish Quinoa

Ingredients

For the Fajitas:

1/2 cup pineapple juice
2 tbsp soy sauce
1 tbsp crushed red pepper (more or less depending on how spicy you like it)
1/2 tbsp granulated garlic
1 1/2 red bell pepper, seeded and cut into slices
1 1/2 yellow bell pepper, seeded and cut into slices
1 red onion, cut in half then sliced
1 head of broccoli, cut into bite sized pieces
2 tbsp vegetable oil
1 can refried black beans
Flour and/or corn tortillas
Optional: Salsa, gaucamole, sour cream, shredded cheese, lettuce

For the Spanish Quinoa:
1 tbsp olive oil
1/2 yellow onion, diced
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
3 large garlic cloves, peeled and minced
1 serrano pepper, seeded and finely minced
1 tbsp chili powder
2 tsp paprika
2 tsp ground cumin
1/2 tsp oregano
1/4 tsp fresh ground black pepper
1 tsp soy sauce
2 cups quinoa, rinsed per package directions
1 (8 oz.) can of unsalted tomato sauce
1 (14 oz.) can vegetable broth
Optional: minced cilantro for garnish

Directions

1. 
   Combine the pineapple juice, soy sauce, crushed red pepper, and granulated garlic in a gallon zip lock bag.
2. Add the sliced fajita veggies, shake well, and place in refrigerator while making the quinoa.
3. In a large pan with a lid, heat the olive oil over medium heat, then sauté the chopped onions and peppers for the quinoa for 5 minutes.
4. Add garlic and serrano pepper and continue sautéing for 2 minutes.
5. Add the chili powder, paprika, cumin, oregano, black pepper, and soy sauce. Stir for 1 minute.
6. Add the quinoa and stir continuously for 4 minutes. 
7. Add the tomato sauce and broth. Stir until it reaches a boil. Reduce heat to low, cover for 15 minutes.
8. Remove from heat and let sit for 10 minutes
9. While the quinoa is sitting, heat vegetable oil over medium high heat, add fajita veggies, a splash of marinade, and sauté until vegetables are tender.
10. Fluff the quinoa with a fork; add salt to taste.
11. Assemble the fajitas. Fill tortillas with the veggies, beans, and your choice of salsa, sour cream, guacamole, cheese, or lettuce.
12. Serve with the quinoa on the side or add it to your fajitas.