Steak Fajita Quinoa Salad - Karyl's Kulinary Krusade
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Steak Fajita Quinoa Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Servings: 2


  • 1/2 cup dry quinoa
  • 1 cup vegetable broth (I use homemade)
  • 8 ounces flank steak
  • 1/2 cup low sodium soy sauce
  • 1/2 cup orange juice
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup corn (fresh or frozen)
  • 1 jalapeno
  • 1/2 cup black beans, drained and rinsed
  • 1 avocado, peeled, seeded and diced
  • juice of 1/2 lime

FAJITA SEASONING (makes 1/2 cup)


  • Season steak lightly with fajita seasoning. Add steak, soy sauce and marinade into a ziploc bag. Seal, massage marinade into steak, and put into the fridge for 25 minutes. Take bag out of fridge and let rest on the counter for about 5 minutes
  • Slice flank steak AGAINST the grain. Slices should be about 1/4", so meat will cook quickly. 
  • Add quinoa to a cold pot. Over medium-low heat, toast quinoa for a few minutes, to release the natural oils and nutty flavor. Add broth, bring to a boil, reduce to a low simmer, and cook for about 18 minutes. Remove and add to a large bowl.
  • In a skillet over medium heat, add corn and saute for about 5 minutes. Add jalapeno and continue to saute for another 3-4 minutes. Add bell peppers and red onions, and saute for 3-4 minutes. 
  • Remove vegetables from skillet, and combine with black beans and quinoa
  • In same skillet over medium-high heat, add steak. Cook steak for about 2 minutes per side. Remove, and add to quinoa mixture
  • Add avocado and fresh lime juice to quinoa mixture. Combine fully, and serve. ENJOY!