This Steak and Quinoa Burrito Bowl with pico de gallo and corn salsa is a delicious lunch idea you can meal prep, and is inspired by Chipotle burrito bowls!
INGREDIENTS IN STEAK QUINOA BOWLS
I know the ingredient list looks like a long one for this recipe but I promise everything in these bowls is straightforward and easy to put together! Plus, you can use store bought shortcuts or just choose not to make the corn salsa. I list more ingredient substitutions later on in this post. Here's what you need for these bowls.
- sirloin steak
- red and green pepper
- red onion
- black beans
- lime juice
- hot sauce
HOW TO MAKE QUINOA BURRITO BOWLS
Making these quinoa burrito bowls is relatively easy, but there are multiple components. You can make everything all at the same time, or you can prep different ingredients, such as the quinoa and salsas, ahead of time so that it's quicker and easier to throw together.
Here's how to make these burrito bowls:
- Make your quinoa.
- Meanwhile, mix together the ingredients for the corn salsa and pico de gallo.
- Cook the steak until medium-rare, then cut across the grain once it's been left to rest for 5 minutes.
- After the steak is finished, fry the veggies in the same pan.
- Now put your bowl together! Add sliced steak, stir-fried veggies, salsas and sliced avocado in a circle around the quinoa in the middle of the bowl. Serve and enjoy!
COOKING QUINOA PERFECTLY
Quinoa requires a ratio of 2:1 – in this case, you'll want to use double the water for each part of quinoa that you add. In this recipe, you'll use 1 cup of water, and 1/2 cup of quinoa. You could also use 2 cups of water and 1 cup of quinoa if you'd like a bit of extra quinoa for your other meal preps.
I typically use a rice cooker because you just have to add your water and quinoa, then press a button. No stirring, no fuss, no muss. Cooking it on the stovetop means you have to watch it a bit more, but as long as you use some butter to prevent sticking you will be fine! A pinch of salt helps bring out some flavour but it's not necessary.
Here's what you can sub in and out of this recipe – these steak burrito bowls are very versatile!
Steak – You can use chicken, shrimp or ground beef in this recipe. Whichever protein you prefer will work great with the other flavours in these bowls!
Quinoa – You can leave out the quinoa or use rice if you'd like a traditional burrito bowl. Lettuce and/or cabbage make for a better low carb base.
Veggies – I sauteed bell peppers and onion, but you can saute whichever veggies you'd like or just leave the extra veggies out altogether. You'll get lots with the salsas.
Salsas – I typically buy store bought pico de gallo to save time, then I just add black beans and corn without turning the two ingredients into a salsa to save time. Feel free to use whichever type of salsas you'd like with these bowls!
STORING AND REHEATING
You can store the leftovers of these bowls in glass containers up to 5 days in the fridge. I typically eat the leftovers cold as it's not recommended to reheat the salsas and you don't want the steak to become overcooked, but you could throw it in the microwave for 1-2 minutes if you really want a hot meal.
FREEZING THE QUINOA
You can't freeze much of this recipe except for the quinoa. To store leftover quinoa, wait for it to come to room temperature then store in a glass bowl with a lid. Defrost in the fridge overnight, or microwave for 4-5 minutes, stirring halfway through.
MORE QUINOA RECIPES
MEAL PREP TOOLS
- Grab some glass meal prep bowls if you plan on turning this salad into meal prep lunches
- Freeze this recipe in glass microwave-safe bowls up to 3 months
30 Minute Steak and Quinoa Burrito Bowl
- 2 tbsp olive oil divided
- 16 oz sirloin steak
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 red onion, sliced
- 1 avocado
- 1 cup water
- 1/2 cup quinoa
- 1 tsp butter
- 1 pinch salt
- 1 cup corn
- 1 can black beans rinsed and drained
- 1 tbsp lime juice
- 1 tsp hot sauce
- 2 tbsp cilantro chopped
- 1 tsp salt
- 1/2 tsp pepper
Pico de Gallo
- 2 tomatoes diced
- 1 small onion finely diced
- 1 tbsp lime juice
- 2 tbsp cilantro finely chopped
- 1 tsp salt
- Make your quinoa in a rice cooked or in a pot on the stove.
- Meanwhile, mix ingredients for corn salsa and pico de gallo together.
- On med-high heat, add 1 tbsp olive oil to a large frying pan. When pan is smoking, add the steak and cook on high for approximately 2-3 minutes each side, depending on the thickness of your steak. When the steak is somewhat firm and not super squishy, I usually take it off. Be sure to let it rest for AT LEAST 5 minutes before slicing it across the grain!
- After the steak is finished, keep the frying pan on the heat, add remaining tbsp of olive oil and add the veggies, sautéing for about 5 minutes and stirring every once in a while.
- Now put your bowl together! Add sliced steak, stir-fried veggies, salsas and sliced avocado in a circle around the quinoa in the middle of the bowl.
- Add your fave hot sauce, sour cream, cilantro and salsa as garnishes and enjoy!