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!
Step 1 Make your quinoa in a rice cooked or in a pot on the stove.
Step 2 Meanwhile, mix ingredients for corn salsa and pico de gallo together.
Step 3 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!
Step 4 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.
Step 5 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.
Step 6 Add your fave hot sauce, sour cream, cilantro and salsa as garnishes and enjoy!
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.