Southwest Steak & Quinoa Power Bowl

This Southwest Steak & Quinoa Power Bowl takes all the bold, smoky flavors of a classic Tex-Mex plate and turns them into a satisfying, gluten-free lunch built for busy days. Juicy seared flank steak is sliced against the grain and layered over fluffy, protein-rich quinoa, then piled high with charred sweet corn, creamy black beans, and buttery avocado. A tangy lime-cilantro yogurt drizzle ties everything together with a bright, cooling finish that balances the smoky char of the vegetables and the deep savoriness of the steak. We swapped traditional barley for quinoa to keep this bowl completely gluten-free without sacrificing any of the hearty, chewy texture or nutty flavor whole grains bring to the table. Quinoa is naturally gluten-free and a complete protein in its own right, making this bowl doubly powerful when paired with the lean beef. Every component can be prepped ahead, making this an ideal make-ahead lunch for meal preppers who want big flavor without the guesswork of checking labels for hidden gluten. Whether you're managing celiac disease, gluten sensitivity, or just love a well-balanced, whole-food lunch, this bowl delivers on nutrition and satisfaction. It's naturally rich in fiber, iron, and lean protein, and easily customizable with your favorite gluten-free toppings like pickled onions, hot sauce, or crumbled cotija cheese.

Ingredients

• 1 lbflank steak, trimmed
• 1 cupquinoa, rinsed
• 2 cupsWater or gluten-free broth
• 1.5 cupscorn kernels, fresh or frozen
• 1 can (15 oz)black beans, drained and rinsed, verify gluten-free label
• 2 wholeavocado, sliced
• 0.5 cupplain Greek yogurt
• 2 wholelime, juiced, divided
• 0.33 cupfresh cilantro, chopped, divided
• 2 clovesgarlic, minced
• 1 tspchili powder
• 1.5 tspground cumin, divided
• 1 tspsmoked paprika
• 3 tbspolive oil, divided
• 1.5 tspsalt, divided, plus more to taste
• 0.5 tspblack pepper
• 1 cupcherry tomatoes, halved, for topping

Method

No instructions listed.