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

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Servings: 4 servings per recipe

Course: Main Course

Cuisine: Mexican Inspired

Calories: 238

Ingredients Equipment Method

Ingredients

  

• 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
• __________

Equipment

• Taco the Town Seasoning
• Taste of Arizona Seasoning
• Christy's Chile Lime Seasoning
• Taco Seasoning Packet

Method

 

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