Quinoa Bowls with Grilled Steak and Corn Avocado Salsa


  • 1 cup quinoa
  • 1 tsp. ground cumin
  • 1½ tsp. fine sea salt, divided
  • 1 lb. skirt steak
  • 1 tbsp. chili powder
  • 1 Del Monte® Avocado, pitted and diced
  • 1 ear fresh corn, kernels cut from the cob
  • 15 oz. can black beans, drained and rinsed
  • 1 cup Del Monte® Bon Bon Tomatoes, halved
  • ½ small red onion, finely diced
  • ½ cup cilantro, chopped
  • 2 tbsp. fresh lime juice from Del Monte® Limes


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.

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). 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.

Transfer steak to a cutting board and let rest 5 minutes.

While steak rests, in a medium bowl stir together avocado, corn, beans, tomatoes, onion, cilantro, lime juice, and remaining ½ teaspoon salt.

To serve, divide quinoa among 4 bowls. Thinly slice steak across the grain and place on top of quinoa along with avocado-corn salsa.


4 bowls

Cook Time:

19-21 minutes

Calories Per Serving:


Nutrition Facts

Serving Size

Serving Per Container 4

Amount Per Serving
Calories 550 Calories from Fat
% Daily Value*
Total Fat 21g 27%
Saturated Fat 5g 25%
Trans Fat 1g 0.5%
Cholesterol 80mg 27%
Sodium 1070mg 47%
Total Carbohydrate 55g 20%
Dietary Fiber 14g 50%
Sugars 4g
Protein 39g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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