Quinoa Bowls with Grilled Steak and Corn-Avocado Salsa
  1. 1 cup quinoa
  2. 1 teaspoon ground cumin
  3. 1½ teaspoons fine sea salt, divided
  4. 1 pound skirt steak
  5. 1 tablespoon chili powder
  6. 1 Del MonteⓇ Avocado, pitted and diced
  7. 1 ear fresh corn, kernels cut from the cob
  8. 15oz can black beans, drained and rinsed
  9. 1 cup Del MonteⓇ Bon Bon Tomatoes, halved
  10. ½ small red onion, finely diced
  11. ½ cup chopped cilantro
  12. 2 tablespoons fresh lime juice, from Del MonteⓇ Limes
  1. In a medium saucepan combine quinoa, cumin, ¼ teaspoon salt, and 1½ cups water. Bring to a boil, then reduce heat to low, cover, and simmer gently until tender and water is absorbed, about 15 minutes. Let stand off heat for 5 minutes, then fluff with a fork.
  2. Prepare a hot grill fire, preheat a gas grill on high heat for 10 minutes, or heat an indoor grill or grill pan on high heat (for a grill pan, lightly brush with vegetable oil).
  3. Rub steak all over with ¾ teaspoon salt and chili powder. Place on grill or in grill pan and cook, turning once, until browned and cooked to desired degree of doneness, 2-3 minutes per side.
  4. Transfer steak to a cutting board and let rest 5 minutes.
  5. While steak rests, in a medium bowl stir together avocado, corn, beans, tomatoes, onion, cilantro, lime juice, and remaining ½ teaspoon salt.
  6. To serve, divide quinoa among 4 bowls. Thinly slice steak across the grain and place on top of quinoa along with avocado-corn salsa.
Del Monte Fresh Produce N.A., Inc https://fruits.com/