Go Back
+ servings
Grilled Steak Fajita Quinoa Bowls #inspiredbybeef #SundaySupper

Steak Fajita Bowls

Fire up the grill and make my healthy Steak Fajita Bowls that are packed with fresh vegetables, grains and perfectly grilled steak. This entire meal can be served family style so your family can create their own custom fajita bowls. Best of all this easy dinner recipe comes together in about 30 minutes.
No ratings yet
Print Pin
Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 412kcal

Equipment

  • Grill

Ingredients

  • 2 cups water
  • 1 cup Tri-colored quinoa
  • 1 tablespoon salt
  • 1 red bell pepper sliced in 1-inch strips
  • 1 green bell pepper sliced in 1-inch strips
  • 1 orange bell pepper sliced in 1-inch strips
  • 1 red onion sliced in 1-inch strips
  • 1 lb. Top Sirloin Steaks
  • 2 tablespoons fajita seasoning divided
  • 2 cups fresh spinach divided
  • 2 tablespoons cilantro minced
  • ¼ cup shredded cheddar cheese divided
  • ¼ cup sour cream divided
  • 1 lime quartered

Instructions

  • In a medium-size saucepan, bring the 2 cups of water to a boil. Once at a boil, reduce to medium-low heat and add in the tri-colored quinoa and 1 tablespoon salt. Place a lid on the pot and simmer for 15 minutes. Once cooked, remove from the heat and set to the side.
  • While the quinoa cooks, preheat the grill to 500 degree's Fahrenheit.
  • While the grill preheats slice the bell peppers and onion and place in a bowl. Drizzle grapeseed oil on top and sprinkle with 1 tablespoon of the fajita seasoning. Mix with your hands and set to the side.
  • Place steaks on a plate, drizzle grapeseed oil on top and then sprinkle 1 tablespoon of fajita seasoning divided among the steaks and on each side.
  • Clean grill and reduce heat to low. Spray the grill with cooking spray to reduce sticking. Place peppers and onions in a veggie basket and place steaks on the grill. Grill the steaks for 5 minutes on each side, toss the veggies a few times to prevent burning. Remove from the grill and let the steaks rest for 5 minutes.
  • Slice steaks thinly. Divide the fresh spinach in each bowl, add the quinoa divided among 4 bowls, then top with pepper and onion mixture and steak slices. Top with fresh cilantro, sprinkle shredded cheddar cheese on top, and a dollop of sour cream. Squeeze lime on top and enjoy immediately.

Notes

  • Beef - I like to use sirloin steaks for this recipe as it's a leaner and more affordable cut of meat. Any style beef will do.
  • Cutting Steak - Always slice steak against the grain--this will help prevent you from having a chewy steak. Against the grain means against the lines of the steak.
  • Vegetables - If you love vegetables you can also add in mushrooms and even sliced zucchini.
  • Dietary Substitutions:
    • Dairy Free - Remove the sour cream and cheese from the bowls to make this recipe dairy free.
    • Vegetarian - Remove the steak from this recipe and just enjoy the fajita bowl with vegetables only.

Nutrition

Serving: 1g | Calories: 412kcal | Carbohydrates: 38g | Protein: 35g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 1990mg | Potassium: 966mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3671IU | Vitamin C: 112mg | Calcium: 152mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!