I forget about quinoa. It’s in clear plastic containers in the cupboard but it’s the cupboard where I put the odd things we rarely use: Jello pudding boxes, Crystal Lite, dried fruit, granola in various forms, pearl barley, pearl tapioca, bags for roasting turkey, Kool Aid, etc. I was looking for crockpot liners when the container tried to dive into my crockpot below. It would be my grain of choice today and the final soup of Soup Weeks!
I had planned to use rice, since that was right there in the canister on the counter next to the crockpot. It was almost diving into the crockpot to make a meal. The quinoa beat the rice to it however, literally falling out of the cupboard onto the counter (ok it had bad aim) as I searched for the crockpot liners. At 5 feet even, I can’t reach much into the castle cupboards without my long kitchen tongs!
I’d cooked the 8# pork roast in the crockpot a couple of days earlier, and we’d had it several ways in sandwiches. That morning I put about 3# of the shredded pork into the bottom of the lined crockpot (I remembered to line it for once!) and started what I was going to call a fajita stew.
On top of the shredded pork I layered two sweet bell peppers, and orange one and a yellow one. I’d cut them into strips.
Onion slices were next for my fajita concoction. I sliced them up and put them into the crockpot on top of the peppers.
My blogging friend Julie from A Solitary Feast will laugh, but again I used her fajita seasoning recipe. I should just make up a large shaker of it, I use it so often! Quickly mixed up, I sprinkled the fajita seasoning over top of the crockpot.
I used two 15 ounce cans of petite diced tomatoes, pouring them into the crockpot over the vegetables. I added a cup of water as well, to make sure there was enough liquid for the meat and vegetables to cook and marinate.
I put the lid on the crockpot and let it cook on high for 4 hours. I did stir it after 2 hours, I don’t know if that was necessary or not.
After 4 hours the crockpot was bubbling with a heavenly aroma. I’d originally thought to just make a pork and pepper fajita mixture and serve it on large buns. Something along the lines of a Fajita Joe (I’ll do that yet, don’t use my idea!). But I wanted more of a soup or stew today, so I’d planned to add rice.
Now we come to the part where the quinoa had done a swan dive onto the counter and I decided it would replace the rice in my dish. I measured 1 1/2 cups of dried quinoa into the crockpot and 2 more cups of water. I stirred it all, replaced the cover and timed it on high heat for another hour.
Mmm! My house smelled SO good with the fajita spices permeating the air. I stirred the crockpot and taste tested, added more salt, and it was ready for dinner. This was going to rock! I imagined shredded cheese and a little mountain of sour cream on top of each serving.
My P.S. (Partner in Sustenance/ hubby) was running late at work and my new stew/casserole/whatever you call it would have to sit for a few hours and wait.
The dinner delay was not a problem. The stew was perfectly done and super tasty. Using Julie’s fajita seasoning gave the stew a delicious southwestern flavor. Garnished with shredded cheese and sour cream, we loved every mouthful! The recipe made quite a lot and we had leftovers for two more meals. I froze portions so we actually had one more meal of the stew.
Crockpot Pork Fajita Quinoa Stew
- 2-3# pork roast; cooked and shredded
- 2 sweet bell peppers; any color, cut into strips
- 1 large onion; sliced
- 2 15 ounce cans petit diced or crushed tomatoes
- 1 recipe Julie’s Fajita Seasoning
- 2 cups water
- 1 1/2 cups quinoa
- Garnishes: green onions, sour cream, shredded cheese
Mix fajita seasoning and sprinkle on top of peppers.
Pour cans of diced tomatoes and cup of water over top.
Cook on low for 4 hours. I check occasionally and stir but it’s not necessary.
Add quinoa and stir well. Cook another hour on high.
Suggested garnishes: green onions, sour cream, shredded cheese