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Sunset Grill Quinoa Bowl with Avocado Salsa

24th June 2024

The vibrant flavours of summer are here with this gut-friendly Sunset Grill Quinoa Bowl with Avocado Salsa, the perfect supper for warm evenings. This dish brings together the smoky allure of grilled organic steak (or Portobello mushrooms for a vegetarian twist) with the fresh, zesty notes of homemade avocado salsa. Served on a bed of protein-rich quinoa, this meal is not only satisfying but also packed with nutrients that support gut health.

  • Health & Wellbeing

  • gut health

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The combination of high-quality organic meat, fibre-rich quinoa and avocado salsa creates a balanced plate teeming with probiotics, prebiotics and essential nutrients. The steak provides a robust source of protein and iron, while quinoa adds a plant-based protein punch along with fibre to keep your digestive system happy. The creamy avocado salsa is a powerhouse of healthy fats, fibre and antioxidants, promoting a healthy gut lining and aiding digestion. Whether you're dining al fresco or enjoying a cosy family meal, this dish will leave you feeling nourished and energised.

Perfect for a summer gut reset, this recipe is designed to support your digestive health while delighting your taste buds with fresh, seasonal ingredients.

Ingredients:

  • For the steak:
    • 4 organic grass-fed steak (ribeye, sirloin, or your favourite cut)
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 2 cloves garlic, minced
    • Fresh rosemary or thyme (optional, for garnish)
  • For the quinoa
    • 150g cup quinoa, rinsed
    • 500ml water or vegetable broth
    • Salt to taste
  • For the Avocado Salsa:
    • 2 avocados, diced
    • 1 tomato, diced
    • 1/2 red onion, finely chopped
    • Juice of 2 limes
    • Salt and pepper to taste
    • Fresh coriander, chopped (for garnish)
  • Vegetarian option
    • 4 large Portobello mushrooms, stems removed
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons olive oil
    • Salt and pepper to taste

Instructions:

  1. Prepare the quinoa
    1. In a medium pot, bring water or vegetable broth to a boil.
    2. Add the rinsed quinoa and a pinch of salt.
    3. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
    4. Fluff with a fork and set aside.
  2. Make the avocado salsa:
    1. In a bowl, combine diced avocados, tomato, red onion, lime juice, salt and pepper.
    2. Stir gently to combine.
    3. Garnish with fresh coriander and set aside.
  3. Grill the steak:
    1. Preheat the grill to medium-high heat.
    2. Rub the steaks with olive oil, minced garlic, salt and pepper.
    3. Cook the steaks for about 4-5 minutes per side for medium-rare, or until they reach your desired level of cooking.
    4. Remove from the grill and let rest for a few minutes.
    5. Garnish with fresh rosemary or thyme if desired.
  4. Vegetarian option: Grilled Portobello mushrooms:
    1. Preheat the grill to medium-high heat.
    2. In a small bowl, mix balsamic vinegar, olive oil, salt, and pepper.
    3. Brush the mushrooms with the balsamic mixture.
    4. Cook the mushrooms for about 5 minutes per side, or until tender and nicely charred.
  5. Serve:
    1. Serve the grilled steak or Portobello mushrooms over a bed of quinoa.
    2. Top with the fresh avocado salsa.
    3. Enjoy!

Give your body and mind a Summer Gut Reset at the Goodwood Gut Programme Summer Retreat taking place from Sunday 11 August.

Find out more about the Goodwood Gut Health Retreat here.

  • Health & Wellbeing

  • gut health