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


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.


  • 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


  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

  • Goodwood Health x Storcx at the Goodwood Hotel, part of the Goodwood Estate in West Sussex..Table design by Maison Margaux..Client: Goodwood..Picture date: Monday May 15, 2023..Photograph by Christopher Ison © NOTE REGARDING IMAGE LICENCING FOR THIS PHOTOGRAPH: This image is supplied to the client under the terms previously agreed. No sales are permitted unless expressly agreed in writing by the photographer. Sharing with third parties is prohibited without the written permission of the photographer.

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