I can’t believe it’s already August. Even though school is back in session, it’s still very much summer here. The scorching heat paired with afternoon thunderstorms still has my dinner menu reflecting the flavors of the season. I love to make “bowl” meals for dinner. I’ll prep a bunch of ingredients, and then my family can mix and match as they please. It really is the best way to get my kids to not only participate in helping with dinner but eating a wide variety of foods. 

These Grilled Steak Fajita Quinoa Bowls are perfect for these hot summer evenings. 

The prep time for these fajita bowls takes more than the actual cooking time. This recipe has a lengthy ingredient list, too. But you can easily customize these bowls for how you would like to enjoy them. Have a dairy allergy or intolerance? Remove the sour cream and cheese and substitute it for guacamole instead. Enjoy a vegetarian diet? Remove the steak and add some mushrooms and zucchini to the grill.

Going back to the prep time … you’ll need to spend a little bit of time slicing the peppers and onions. This can be done the day before or while you are cooking the quinoa. Then, it’s time to grill not only the steak but the veggies. Depending on the temperature you prefer for steak, it will take around 10 minutes or so. I always pull the steaks off the grill first and let the bell peppers and onions cook a little longer while the steak rests. 

After, pull the veggies off the grill and start assembling the bowls. I like to place spinach on the bottom of the bowl as an added nutritional boost. Then, a scoop of hot quinoa on top of the spinach (it helps it wilt the spinach), fajita veggies, sliced steak followed by a sprinkle of fresh cilantro, a dollop of sour cream, and a squeeze of lime juice over the bowl. In less than 30 minutes, you’ll have a delicious and easy healthy dinner on the table and ready to enjoy. 

Grilled Steak Fajita Quinoa Bowls

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 4

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. 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

1. In a medium-sized 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.
2. While the quinoa cooks, preheat the grill to 500 degrees Fahrenheit.
3. 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.
4. 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.
5. Clean the 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.
6. Slice steaks thinly. Divide the fresh spinach in each bowl. Add the quinoa divided among 4 bowls. 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. Finally, squeeze lime on top and enjoy immediately.