Southwest Steak and Kale Bowl

Ingredients

• 1 cup quinoa
• 1 teaspoon fine sea salt, divided
• 8 ounces skirt or hanger steak
• ½ teaspoon black pepper
• 1 teaspoon vegetable oil
• 1 small bunch (about 8 ounces) lacinato kale, stemmed and shredded
• ¼ cup Bolthouse Farms® Cilantro Avocado dressing, plus more if desired
• ½ cup cooked black beans, rinsed and drained if using canned
• ½ cup fresh or frozen, thawed corn kernels
• ½ cup cherry tomatoes, halved
• 1 jalapeño, very thinly sliced
• ¼ cup crumbled feta or cotija cheese

Preparation

1. In a medium saucepan combine quinoa, ½ teaspoon salt, and 1½ cups water. Bring to a boil, cover, reduce the heat to medium-low, and simmer until tender, about 15 minutes. Remove from the heat and let sit 10 minutes, then fluff with a fork.
2. Heat a heavy skillet over medium-high heat. Sprinkle steak with ½ teaspoon salt and pepper. Add oil to skillet, then steak. Cook until seared on the bottom, about 3 minutes, then flip and cook the second side, about 2-3 minutes more or until cooked to desired doneness. Let rest 5 minutes, then thinly slice across the grain.
3. In a medium bowl toss kale with dressing, massaging the greens until slightly wilted.
4. Divide the quinoa between bowls and top with kale, beans, corn, steak, tomatoes, jalapeño slices, and feta or cotija. Drizzle more dressing over the bowls if desired.