Steak Quinoa Bowl Recipe

Talk about taste and versatility! I have made this recipe many times, with Taste of Arizona, Taco the Town, Christy’s Chile Lime and my SoCal Cilantro Lime. (Mix and match the seasonings for a more intense flavor explosion!) No steak? Use chicken. Not a fan of quinoa? Sub brown rice or even cauliflower rice!

Steak Taco Quinoa Bowls

Course: Main Course
Cuisine: Mexican Inspired
Diet: Dairy Free, Gluten Free, high carb, Paleo, Whole30
Protein Source: Beef
Servings: 4 servings per recipe
Calories: 238kcal

What You Need

  • 1 large ribeye steak (10-12 ounces) use a good quality cut
  • 1/2 -1 T. olive oil
  • 2 T. TLC Taco the Town Seasoning OR 1 packet TLC Taco Seasoning Packet
  • 2 c. cooked quinoa
  • 1 cucumber diced small
  • 1 shallot diced small
  • 1 red bell pepper diced small
  • 1 roma tomato diced small
  • 2 t. cilantro chopped (can use parsley)
  • 1 T. olive oil
  • 1 T. lemon juice
  • __________

How to Make It

  • Cook quinoa according to package instructions.
  • Remove steak from the fridge, and combine olive oil and seasoning to create a "paste" and rub into the meat.
  • Cover and place steak in the fridge for the day or overnight, or leave at room temperature for an hour before cooking.
  • Grill or broil steak to desired internal temp.
  • Remove steak from the heat and let sit 5 minutes before cutting into thin strips.
  • In a bowl combine the quinoa and all diced veggies.
  • Add 1 T. olive oil and 1 T. of lemon juice and mix well.
  • Top salad with thinly sliced steak and fresh cilantro or parsley.


Calories: 238kcal | Carbohydrates: 25g | Protein: 10g | Fat: 11g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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