Quinoa, Steak, and Vegetable Bowls

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 556, total fat 26 G., saturated fats 6 G., proteins 32 G., carbohydrates 49 G., fiber 7 G., cholesterol 77 mg, sodium 730 mg, sugar 6 G.

Transform popular burrito ingredients into a hearty bowl by swapping rice for quinoa, a healthy and nutritious South American grain rich in protein and B vitamins. Add roasted vegetables, sliced steak, fresh pico de gallo salsa, sour cream, and cilantro for a hearty Tex-Mex dinner! For a Mexican-inspired twist, use tri-color quinoa.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Quinoa

1 cup tricolor quinoa
2 tbsp chopped fresh cilantro
Grated zest of 1 lime

Vegetables

2 sweet potatoes, cut into 2cm cubes.
2 poblano peppers, seeded and cut into 2cm cubes (optional)
1 red onion, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
0.5 tsp ground cumin
0.5 tsp garlic powder

Steak

450 gr. skirt steak or flank steak, cut into 2 pieces
2 tablespoons extra-virgin olive oil
Pico de gallo, sour cream and chopped cilantro, for serving
Lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: quinoa, beef, sweet potato, poblano pepper, red onion, lemon zest, garlic powder, cumin

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Prepare the quinoa:

Cook the quinoa according to package directions; fluff with a fork and add cilantro and lime zest. Season with salt to taste.

Meanwhile, prepare the vegetables.:

Combine the sweet potato, poblano, and red onion in a large bowl with the garlic, chili powder, cumin, and garlic powder; season with salt and pepper to taste. Arrange the vegetables on a rimmed baking sheet. Bake until tender and crispy on the edges, 20-25 minutes.
Cook the steak:

Season the steak with salt and pepper. Heat oil in a large skillet over medium heat. Add the steak and cook for 3-5 minutes per side until medium-rare. Transfer to a cutting board and let rest for 10 minutes before slicing.
Collect the bowls:

Divide the quinoa into 4 shallow bowls. Top with the vegetables, steak, pico de gallo, drizzle with sour cream, and sprinkle with cilantro. Serve with lime wedges.