Steak and quinoa grain bowls with avocado combine tender sliced steak with fluffy quinoa and fresh toppings. The steak sears quickly while the quinoa cooks into a light base that holds the meal together.
Creamy avocado, cilantro, and lime brighten the bowl and balance the rich steak.
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1. Rinse 0.5 cup quinoa under cold water. Combine with 1 cup water in pot. Bring to boil over high heat.
2. Reduce heat to low, cover, and simmer 15 minutes until water is absorbed and quinoa is fluffy.
3. Pat 1 lb steak dry. Season with 1 tsp salt and 0.5 tsp black pepper.
4. Heat 1 tbsp olive oil in skillet over medium-high heat until shimmering.
5. Add steak in single layer. Cook 4-5 minutes per side for medium-rare, internal temperature 130-135°F, surface browned and firm.
6. Remove steak, rest 5 minutes, then thinly slice.
7. Slice 1 medium avocado.
8. Assemble bowl with quinoa, sliced steak, avocado, 0.25 cup chopped cilantro, and 1 tbsp lime juice.
9. Finish with fresh cilantro sprinkled on top.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
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