Steak Quinoa Burrito Bowl
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!
Servings: 4 people
Calories: 549kcal
Ingredients
- 2 tbsp olive oil divided
- 16 oz sirloin steak
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 red onion, sliced
- 1 avocado
Quinoa
- 1 cup water
- 1/2 cup quinoa
- 1 tsp butter
- 1 pinch salt
Corn Salsa
- 1 cup corn
- 1 can black beans rinsed and drained
- 1 tbsp lime juice
- 2 tbsp cilantro chopped
- 1/2 tsp salt
Pico de Gallo
- 2 tomatoes diced
- 1 small onion finely diced
- 1 tbsp lime juice
- 2 tbsp cilantro finely chopped
- 1/2 tsp salt
Instructions
- Make your quinoa in a rice cooker 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!
Nutrition
Calories: 549kcal | Carbohydrates: 51g | Protein: 37g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1289mg | Potassium: 1383mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1787IU | Vitamin C: 84mg | Calcium: 84mg | Iron: 5mg