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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.