Southwestern Steak Quinoa Bowl

Even if you’re using medical diet pills to suppress your appetite, cravings can happen from time to time. For members of our weight loss clinics with a penchant for Southwestern or Mexican food, we found a delicious low carb recipe that will satisfy that urge to chow down south of the border-style. This Southwestern Steak Quinoa Bowl is loaded with healthy lean protein that fills you up while fueling your body. It’s quick and easy to prepare yet rich in the nutrients our bodies need to stay healthy, especially when we’re dieting.

Steak is packed with protein, as well as important vitamins and minerals such as iron, niacin, magnesium, vitamins B, B6, B12, C and D. Quinoa is considered a superfood—and for good reason. This whole grain phenomena is a rich source of dietary fiber and a complete protein, which means it contains all nine essential amino acids. Quinoa is naturally gluten-free and is a good source of iron, magnesium, calcium, potassium, phosphorus, vitamin E and the B vitamins. Both the tomatoes and bell peppers add an array of antioxidant carotenoids and phytochemicals to this recipe, including lycopene and beta-carotene.

Add any of your favorite veggies that we don’t include in this version of the recipe and enjoy! Visit this link to learn about working with medical diet pills.


1 thick sirloin steak
1 cup quinoa, cooked
1 Hass avocado, diced
½ cup scallions
1 large tomatoes, diced
1 large red or green peppers, diced
1 fresh lime
2 tbsp extra virgin olive oil
Kosher sea salt and freshly ground black pepper to taste.


Divide the quinoa into two bowls. Add the extra virgin olive oil to a skillet and warm over medium-high heat. Add the steak and sear for around four minutes on each side or to your liking. Remove it from the heat and set aside for eight to 10 minutes. Add the veggies to the skillet and saute for four to five minutes, stirring occasionally.  

Slice the steak into one inch strips and mix together with the veggies and avocado. Squeeze the fresh lime over the mixture and toss to coat. Season with Kosher sea salt and freshly ground black pepper to taste. Top with salsa and serve.

Makes two servings. 

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