Everyone has a go-to restaurant right? Like after a long day at work and you don’t want to start cooking, you always pick up dinner from this one restaurant. Well, for me, that restaurant is Chipotle. I know I can always find something to eat that is compliant with my dietary needs and to-date I haven’t had any issues with cross-contamination for my celiac disease (Knock on wood!).
After making my strawberry jalapeño salsa the other day, I got to thinking about how great it would taste in a burrito bowl from Chipotle. Before I knew it, I was in the kitchen creating my very own version of a burrito bowl. And you know me, I’m a sucker for all things quinoa. So I thought why not use quinoa instead of rice for an extra bit of nutrition. The cilantro lime quinoa turned out amazing – so refreshing and light! It would even be perfect on its own as a side. I am a little obsessed with the marinade on this steak and can’t wait to use it on seafood and chicken as well.
Let me tell you, I am so glad I came up with this recipe for burrito bowls. I loved the combination I came up with, using fresh raw vegetables, beans, avocado (of course), and my strawberry jalapeño salsa. However, you could add whatever you like to your bowl. Really, the sky is the limit! Guacamole instead of sliced avocado? Why not! Shredded cheese? If that’s your thing, go for it! How about a little dollop of greek yogurt on top instead of sour cream? You betcha! Like I said, this recipe is just a starting point and you can take it wherever you want from there! In fact, I would love to hear what combinations everyone came up with in the comments!
Steak and Quinoa Burrito Bowls
For the Quinoa
- 2 cups quinoa (rinsed)
- 4 cups water
- 3 tbsp lime juice
- ½ cup chopped cilantro
For the Steaks
- 2 6 oz. boneless steaks, any cut (I used NY strip steak)
- 1 cup cilantro (loosely packed)
- ¼ cup avocado oil
- ½ jalapeno (diced, seeds removed)
- 1 clove garlic
- ½ tsp salt
- ½ tsp pepper
- 1 cup Strawberry Jalapeño Salsa (click for recipe)
- 1 cup avocado (diced)
- 15 oz canned corn (drained)
- 15 oz canned black beans (rinsed and drained)
- 1 cup bell pepper (diced or julienned)
- In a food processor, combine 1 cup cilantro, avocado oil, jalapeno, garlic, salt and pepper. Blend until combined and the mixture resembles a thick paste.
- Place steaks in a large Ziploc bag. Spoon marinade into the bag with the steaks and close the bag. With your hands, move around the marinade so that it covers the steaks completely. Place in the refrigerator and marinade for at least 1 hour.
- When ready to prepare the rest of the meal, combine quinoa and water in a medium pot over medium high heat. Bring to a boil and then cover the pot and let simmer for 15-20 minutes until the quinoa is tender and the water is evaporated. Fluff with a fork and transfer to a large bowl. Add in lime juice and chopped cilantro and mix together until combined.
- To cook the steaks, preheat a cast iron skillet in a 500F oven. Once it is hot, place on a stove burner at medium high heat and drop a scant tablespoon of oil into the pan. Sear the steak on each side for 30 seconds each. Then, transfer the pan to the oven and cook for an additional 2 minutes on each side. Take out of the oven and let rest for 5 minutes. Cut into small, bite size pieces.
- To assemble, add a spoonful of quinoa to a bowl, add ¼ of the steak. Top with strawberry salsa, diced avocado, corn, black beans and bell pepper. Serve immediately.