• Make these bowls with freshly grilled Carne Asada steak (you'll need 1/2 recipe) or with leftovers.

Cook the Quinoa (2 Options)

• Cook the quinoa either in a rice cooker (my preferred method) or on the stovetop. (Quinoa can be cooked and cooled, then refrigerated for up to 5 days.)
• Rice Cooker Instructions: Add quinoa, water and salt (optional) to a rice cooker and stir to combine. Cook on white rice setting (25 to 35 minutes, depending on brand). Once done, let stand 5 minutes, then fluff with fork and turn rice cooker off to allow quinoa to cool slightly.
• Stovetop Instructions: In a saucepan, combine quinoa, water and salt (if using) and bring to boil. Reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, for 5 minutes more. Fluff with fork and set aside to cool slightly.

Make the Dressing

• Combine all 7 jalapeño ranch dressing ingredients (sour cream through salt) in a food processor (or blender pitcher) and process until smooth. Taste for seasoning and add more salt if desired; transfer to serving pitcher or jar. Cover and refrigerate until ready to serve.

Assemble the Bowls

• Drizzle cooked quinoa with olive oil and lime juice. Season lightly with salt if desired and toss to coat.
• Divide seasoned quinoa among individual serving bowls. Top each bowl evenly with tomatoes, radishes, avocado, cotija and thinly sliced Carne Asada steak. Drizzle desired amount of dressing over each bowl and garnish with chopped cilantro if desired; serve.