Ingredients:

• For the Steak:
• 1 lb steak (sirloin, ribeye, or flank steak work great)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cumin
• For the Quinoa:
• 1 cup quinoa
• 2 cups water or broth
• ½ tsp salt
• Toppings:
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• ½ cup corn kernels (grilled or canned)
• ¼ cup red onion, diced
• 1 cup mixed greens, romaine lettuce, or arugula
• 2 tbsp fresh cilantro, chopped (optional)
• 1/2 of a cucumber
• Lime wedges, for garnish
• For the Dressing:
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa. Rinse quinoa under cold water. In a medium saucepan, combine quinoa, water or broth, and salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes. Fluff with a fork and set aside.
2. Season and Cook the Steak. Rub the steak with olive oil, garlic, paprika, salt, pepper, and cumin. Heat a skillet or grill over medium-high heat. Cook steak for 3-4 minutes per side for medium-rare, or to your preferred doneness. Let rest for 5 minutes before slicing thinly.
3. Prepare the Dressing. In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper. Adjust seasonings to taste.
4. Assemble the Bowls. In individual bowls, add a base of quinoa. Top with sliced steak, cherry tomatoes, avocado, corn, red onion, and greens. Drizzle with dressing, sprinkle with cilantro, and serve with lime wedges on the side.

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Optional Add-ins/Add-ons:

• Add fried onions for a little bit of a crunch and garnish.
• Add a little feta cheese for a tangy and salty flavor/garnish.