Southwest Steak and Kale Bowl - Bolthouse Farms

Ingredients

• 1 cup quinoa
• 1 teaspoon fine sea salt, divided
• 8 ounces skirt or hanger steak
• ½ teaspoon black pepper
• 1 teaspoon vegetable oil
• 1 small bunch (about 8 ounces) lacinato kale, stemmed and shredded
• ¼ cup Bolthouse Farms ® Cilantro Avocado dressing, plus more if desired
• ½ cup cooked black beans, rinsed and drained if using canned
• ½ cup fresh or frozen, thawed corn kernels
• ½ cup cherry tomatoes, halved
• 1 jalapeño, very thinly sliced
• ¼ cup crumbled feta or cotija cheese
• Prep: 10min
• Cook: 15min