5.0 from 3 votes
Steak and Quinoa Burrito Bowl
This delightful recipe is easy to follow and perfect for any occasion.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 399 kcal
Ingredients
- 1 lb grass fed flank steak trimmed
- 4 cups shredded Romaine lettuce hearts
- 1 cup roasted corn
- 1 cup low sodium black beans rinsed and drained
- 1 cup Pico de Gallo (I used the pre-made Whole Foods kind)
- 1/3 cup dry tri-color quinoa cooked according to package directions
- 1 cup cilantro loosely packed
- 1/4 cup fat free plain Greek yogurt
- 2 limes juiced
- 4 cloves garlic
- 2 tbsp olive oil
- 1/2 tbsp Flavor God Spicy Everything seasoning
Instructions
- Add cilantro, olive oil, juice of 2 limes, garlic and Flavor God seasoning to a blender. Pulse until mostly smooth.
- Remove half of the cilantro mixture and pour over steak in a resealable container. Marinate for 3 hours or overnight.
- Add Greek yogurt and honey to reserved cilantro mixture. Set aside to use as dressing later.
- Arrange cooked quinoa, lettuce, black beans, corn, and pico de gallo in a serving dish.
- Grill flank steak until cooked to desired temperature. Allow to rest for 5-10 minutes before slicing thinly against the grain. Serve on top of burrito bowl and top with cilantro lime dressing.
Cup of Yum
Notes
- Grass fed flank steak is typically leaner than regular steak.
- Check out the YouTube video demo here!
Nutrition Information
Calories
399kcal
(20%)
Carbohydrates
41g
(14%)
Protein
34g
(68%)
Fat
13g
(20%)
Cholesterol
50mg
(17%)
Sodium
318mg
(13%)
Potassium
571mg
(16%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 34g | 68% |
| Fat | 13g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 318mg | 13% |
| Potassium | 571mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.