Steak Quinoa Bowl
A hearty and nutritious dish combining tender steak, wholesome quinoa, and fresh vegetables, perfect for any occasion.
Ingredients
For the Steak
- 1 lb flank or sirloin steak about 450g
- 2 tbsp olive oil divided use for marinade and dressing
- 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
For the Quinoa
- 1 cup uncooked quinoa white, red, or tri-color
- 2 cups vegetable or beef broth low-sodium preferred
- 1/2 tsp salt
For the Bowl
- 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
For the Dressing
- 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
- to taste salt and pepper
Instructions
Prepare the Quinoa
- Rinse the quinoa thoroughly under cold water to remove any bitter coating.
- In a medium-sized pot, combine the rinsed quinoa, vegetable or beef broth, 1/2 tsp salt, and a bay leaf if using.
- Bring to a boil over medium-high heat, then reduce to low, cover, and let simmer for approximately 15 minutes, until all liquid is absorbed.
- Remove from heat and let sit for a few minutes before fluffing with a fork.
Prepare the Steak
- In a small bowl, mix 1 tablespoon of olive oil with minced garlic, soy sauce or tamari, smoked paprika, black pepper, and sea salt to create a marinade.
- Coat the steak liberally with the marinade and let sit for 10-15 minutes.
- Heat a skillet over high heat and sear the marinated steak for 3-4 minutes on each side, depending on desired doneness.
- Remove from skillet and let rest before slicing thinly against the grain.
Prepare the Vegetables and Dressing
- Chop up your vegetables and prepare your dressing by whisking together remaining olive oil, lemon juice, tahini or Greek yogurt, honey or maple syrup, the last minced clove of garlic, and salt and pepper to taste until creamy.
Assemble the Bowl
- Start with a base of quinoa in each bowl.
- Layer with mixed greens, sliced steak, chopped vegetables, and toppings like feta cheese or toasted seeds.
- Drizzle creamy dressing over the top and serve immediately.
Notes
Store leftovers in airtight containers separately for optimal freshness. Quinoa, steak, and vegetables typically last for 3-4 days. Always store dressing separately to prevent sogginess.