Description
A delightful blend of flavors and textures featuring tender steak, fresh vegetables, and zesty dressing, perfect for a quick dinner or gathering.
Ingredients
Scale
- 1 pound of steak (sirloin or flank)
- 2 cups of cooked quinoa
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of olives, sliced
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
- Season the steak with salt and pepper. Heat a grill or skillet over medium-high heat and cook the steak for about 4-5 minutes on each side until desired doneness. Let it rest before slicing.
- Prepare the quinoa according to package instructions, usually rinsing and boiling for about 15 minutes. Fluff with a fork and set aside.
- Chop the cucumber, halve the cherry tomatoes, and slice the red onion and bell pepper.
- In a large bowl, combine the cooked quinoa, chopped vegetables, olives, and feta cheese. Drizzle with olive oil and lemon juice, then toss together. Slice the steak and place it on top of the salad mixture.
Notes
- Store leftovers in an airtight container in the fridge for up to three days.
- Keep the dressing separate to avoid sogginess.
- For a gluten-free option, use rice instead of quinoa.
- For a vegan option, replace steak with grilled mushrooms or chickpeas and use dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling/Skillet Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Mediterranean, Steak Bowl, Quinoa, Healthy Dinner, Quick Recipe