Southwest Beef and Quinoa Protein Bowl recipe provided by the Certified Angus Beef® brand.

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Southwest Beef and Quinoa Protein Bowl

Serves 4-6

This recipe uses a flavorful marinade that acts as a base for the sauce. Add hearty legumes or vegetables to make this protein-rich meal complete.

Ingredients:

  • 1 1/2 pounds Certified Angus Beef ® skirt steak or flank steak
  • 3 teaspoons kosher or sea salt, divided
  • 1 teaspoon black pepper, divided
  • 2 chipotle peppers in adobo, minced (about 2-tablespoons)
  • 2 tablespoons mayonnaise
  • 1 lime, juiced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup Greek yogurt
  • 1/4 cup chopped fresh cilantro, divided
  • 1 cup quinoa
  • 1 bunch kale (about 4-cups) stems removed and roughly chopped
  • 1 teaspoon olive oil
  • 1 can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 2 tomatoes, diced
  • 1/2 cup pepitas (roasted pumpkin seeds)

Instructions:

  1. In a small mixing bowl, stir together chipotles, mayonnaise, lime juice, garlic powder, onion powder, 1/2-teaspoon salt and 1/2-teaspoon pepper. This will serve as both a steak marinade and a chipotle ranch dressing.
  2. Season steak with 1-teaspoon salt and remaining 1/2-teaspoon pepper. In a zipper locking plastic bag, combine steaks and 2-tablespoons of chipotle mayonnaise mixture; refrigerate. Stir Greek yogurt and 1 tablespoon fresh cilantro into remaining chipotle mayo; refrigerate.
  3. Bring 2-quarts of water and 1-teaspoon salt to a boil. Add quinoa, reduce heat to low and simmer 15 minutes. (Note: prepare kale and steaks while quinoa cooks, steps 4-5.)
  4. Toss kale with 1/2-teaspoon salt and olive oil. Rub the kale between your hands, bruising the leaves while working the seasoning into them. Work the leaves until bright green, about 2 minutes.
  5. Grill steak over medium-high heat for about 5 minutes per side or until an internal temperature of 125°F (for medium doneness). Cover with foil and allow to rest 5-10 minutes Slice thinly against the grain.
  6. Drain quinoa and mix with black beans and corn.
  7. Build bowls with quinoa mixture, kale, tomatoes, remaining cilantro, sliced beef and pepitas. Serve with chipotle ranch dressing.

Grill

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