Steak was on sale the other day at our local grocery store and let me tell you: I was excitedddd. Like probably way more excited than I should have been. Whenever I went home to visit my parents when I was finishing my bachelor’s degree, my dad would always joke around and pull a big steak out of the freezer for us to have for dinner. Starving student I believe he would say…
Even as an adult who has a bit more spending money, I still get excited when I think about steak for dinner. When I’m at home making dinner for myself, however, I’m always tempted to spice things up, as
opposed to just doing a plain Steak & Frites sort of deal. Here’s where the Steak and Quinoa Burrito Bowl comes in…
I was inspired to put together this quinoa burrito bowl after seeing Ali’s chicken burrito bowl recipe on one of my favourite blogs, Gimme Delicious. Quinoa is a “superfood” because it’s a whole grain that’s considered a source of protein, so lately I’ve been adding that instead of rice and noodles to my meals at night. I’m trying to eat more foods that are better for my digestion, and this is a great starch that’s not too heavy and subs in nicely for the standard burrito rice.
I’m a HUGEEEEE fan of salsas. I probably make an excuse to put salsa in just about every food I can think of, and I love to make all kinds of salsa variations in the summer when tomatoes, corn and peppers are in season (not to mention all the fresh herbs!), but who says you can’t brighten up a short-lived November day with some pico de gallo?
I’ve had the same pico de gallo recipe on hand for a while, and experimented this time by throwing together a quick corn and black bean salsa. It’s whatever you’re into veggie-wise, and of course whatever’s in season/available at the grocery store.
I’m going to miss how fragrant and fresh the limes were this summer, and if you find yourself lacking fresh limes at home for the salsa, you can always sub in bottled lime juice, fresh lemon juice or even red wine vinegar – you just want to add a bit of citrus/acid to a fresh salsa. Keep in mind, you’ll (probably) be mixing your burrito bowl together, so you’ll want all the flavours to blend nicely.
This Steak and Quinoa Burrito Bowl takes only 30 minutes to make from start to finish, so it’s perfect for throwing together after a long day at work or school. I was a bit inspired to make it deconstructed like a bibimbap bowl – full of vibrant colours and flavours! Add in some simple sautéed peppers and onions, some sliced avocado and quinoa, and you’re set!
Will you be trying this deconstructed Steak and Quinoa Burrito Bowl? It’ll have your dinners feeling way more exciting this week!