High Protein Steak Fajita Bowl
A nutritious and flavorful bowl featuring marinated steak, sautéed vegetables, and quinoa.
Ingredients
- 1 lb flank steak, sliced into strips
- 1 each red bell pepper, sliced
- 1 each green bell pepper, sliced
- 1 each yellow onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- to taste salt and pepper
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken or vegetable broth
- 1 each avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 1 each juice of lime
- optional Greek yogurt or sour cream, diced tomatoes, jalapeños
Instructions
- In a medium saucepan, combine the rinsed quinoa and broth. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large bowl, mix together the olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Add the flank steak strips and toss to coat well.
- Heat a large skillet over medium-high heat. Once hot, add the sliced onions and bell peppers. Sauté for about 5-7 minutes until they are tender and slightly charred. Remove from skillet and set aside.
- In the same skillet, add the marinated steak strips. Sear the steak for 3-4 minutes on each side until cooked to your desired level of doneness. Add the sautéed vegetables back to the skillet and stir to combine for an additional minute.
- In serving bowls, layer the cooked quinoa as the base. Top with the steak and vegetable mixture. Add sliced avocado and sprinkle with fresh cilantro.
- Squeeze lime juice over each bowl and add any optional toppings, like Greek yogurt, diced tomatoes, or jalapeños for extra flavor and texture.
Notes
Feel free to customize with your favorite toppings.