Adobo beef bowl

This beautiful sunshine filled bowl is the perfect supper! This Mexican adobo beef bowl is filled with seared beef steaks, quinoa, corn, tomatoes, lettuce, salsa and cilantro. This recipe is packed with over 36gr protein which will keep you satisfied for hours. It’s super easy and delicious!  

Featured

You Will Need

Preparation

1

Prepare and cook the quinoa & corn:  Heat up the bbq to 400F* for the steak. Add water (4 cups, 8 cups, 12 cups) to a medium pot. On high heat, bring the water to a boil. Place the quinoa in a strainer and rinse well. Once water is boiling, add the quinoa and salt (1/2 tsp, 1 tsp, 1 1/2 tsp) to the water. Stir to combine and reduce heat to medium. Let boil uncovered for about 12 minutes. Drain the cooked quinoa in a strainer**.

During the last 2 minutes of cooking, add the corn. Combine, cover and let finish to cook. 

*Note: If you can’t cook the beef on the BBQ, it is recommended to cook the steak in a hot, lightly oiled pan.

**Note: This method of cooking the quinoa is ideal for this small grain Saskatchewan grown quinoa.

2

Prepare the vegetables: Wash and rinse all produce. While the quinoa is cooking, cut the tomatoes in about 1 cm slices and separate the leaves of the cilantro

3

Cook the Adobo Beef Sirloin:  When the bbq is hot, cook the Adobo beef sirloin until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest for a few minutes before slicing. This will ensure the steak stays juicy.

Note: Ensure the Beef steaks reach a minimal internal temperature of 130F 

Remove Steak from the grill at the following temperature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Medium: 155°F
Well Done: 165°F

4

Assemble & Serve: In individual bowls place the cooked quinoa,  corn, lettuce, beef, and tomato. Garnish with cilantro and serve with salsa. 

Note: this salad is also delicious the following day. Add the salsa just before service to ensure the vegetables stay crunchy.

Bon Appétit!

Ingredients

included

2 portions

4 portions

6 portions

adobo beef steak

200 gr

400 gr

600 gr

quinoa

2/3 cup

1 1/3 cup

2 cups

corn

40 gr

80 gr

160 gr

tomato

100 gr

200 gr

300 gr

lettuce

60 gr

120 gr

180 gr

salsa

1/3 cup

2/3 cup

1 cup

cilantro

3 gr

6 gr

9 gr

Dr. Herrington's

Regina Naturopathic

CILANTRO
Love it or hate it? The reason is probably genetic! There is a gene responsible for how the brain perceives the taste of cilantro. For some it’s a pleasant lemony flavor and for others it has a soapy smell and taste. If you are a ‘soap taster’ try crushing the leaves as this creates a milder flavor.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new ingredients to children and offercing sauces they like with new ingredients. For example, this dish is served with salsa.

Making this recipe with kids?
Ask the child to help by completing step 4.

  • Assemble & serve 

Recommended Wine Pairing

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price
(SLGA): $15.04

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol:
13%
Price (SLGA): $11.13

Tags

Note: We cannot guarantee any dish is allergen free. 

Smart Points

Nutritional Information