Name: Steak Quinoa Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb flank or sirloin steak (about 450g); 2 tbsp olive oil (divided use); 3 cloves garlic (minced); 1 tbsp soy sauce or tamari (gluten-free option); 1 tsp smoked paprika (optional); 1/2 tsp black pepper; 1/2 tsp sea salt; 1 cup uncooked quinoa (white, red, or tri-color); 2 cups vegetable or beef broth (low-sodium preferred); 1/2 tsp salt; 1 bay leaf (optional); 2 cups mixed greens (spinach, arugula, or kale); 1 cup cherry tomatoes (halved); 1 medium cucumber (diced); 1 avocado (sliced); 1/2 red onion (thinly sliced); 1/2 cup feta cheese (optional); 2 tbsp toasted pumpkin or sunflower seeds; 1/4 cup olive oil; 2 tbsp lemon juice (fresh preferred); 1 tbsp tahini or Greek yogurt; 1 tsp honey or maple syrup; 1 clove garlic (minced); Salt and pepper (to taste)

Description

A delicious blend of marinated steak and fluffy quinoa topped with fresh vegetables and a tangy dressing, perfect for lunch or dinner.

Ingredients

Scale

1 lb flank or sirloin steak (about 450g)
2 tbsp olive oil (divided use)
3 cloves garlic (minced)
1 tbsp soy sauce or tamari (gluten-free option)
1 tsp smoked paprika (optional)
1/2 tsp black pepper
1/2 tsp sea salt
1 cup uncooked quinoa (white, red, or tri-color)
2 cups vegetable or beef broth (low-sodium preferred)
1/2 tsp salt
1 bay leaf (optional)
2 cups mixed greens (spinach, arugula, or kale)
1 cup cherry tomatoes (halved)
1 medium cucumber (diced)
1 avocado (sliced)
1/2 red onion (thinly sliced)
1/2 cup feta cheese (optional)
2 tbsp toasted pumpkin or sunflower seeds
1/4 cup olive oil
2 tbsp lemon juice (fresh preferred)
1 tbsp tahini or Greek yogurt
1 tsp honey or maple syrup
1 clove garlic (minced)
Salt and pepper (to taste)

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Instructions

Rinse the quinoa under cold water. In a pot, combine quinoa, broth, salt, and bay leaf. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Remove bay leaf before serving.
Prepare steak marinade with olive oil, minced garlic, soy sauce, smoked paprika, black pepper, and sea salt. Marinate steak for 10-15 minutes.
Heat a skillet over high heat with one tablespoon of olive oil. Sear marinated steak for 3-4 minutes per side for medium-rare. Let it rest before slicing thinly against the grain.
Chop cucumber, halve cherry tomatoes, and slice avocado and red onion while steak rests.
For dressing, whisk together remaining olive oil, lemon juice, tahini or Greek yogurt, honey, minced garlic, and a pinch of salt and pepper until creamy.
Assemble the bowl with a base of quinoa, topped with mixed greens, sliced steak, chopped vegetables, and drizzled dressing. Sprinkle with toasted seeds and feta cheese, if desired.

Notes

Great for meal prep and can be customized with different vegetables or dressings.

Prep Time: 10
Cook Time: 25
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 540
Sugar: 4g
Sodium: 600mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 33g
Cholesterol: 70mg