Steak Quinoa Bowl Recipe

Introduction

The Steak Quinoa Bowl is a delicious, balanced meal combining tender, flavorful steak with protein-packed quinoa and fresh vegetables. This recipe is perfect for a wholesome lunch or dinner that’s both satisfying and nutritious.

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)

Instructions

1. Step 1: Rinse the quinoa under cold water to remove any bitterness. Combine quinoa, broth, 1/2 tsp salt, and bay leaf in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy. Remove bay leaf and set aside.
2. Step 2: In a bowl, mix 1 tbsp olive oil, minced garlic, soy sauce, smoked paprika, black pepper, and sea salt. Add the steak and coat well. Marinate for 10 to 15 minutes.
3. Step 3: Heat a skillet over high heat. Add the remaining 1 tbsp olive oil and sear the steak for 3 to 4 minutes per side for medium-rare, or longer to desired doneness. Remove from heat and let rest for at least 5 minutes before slicing thinly against the grain.
4. Step 4: While the steak rests, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, slice the red onion thinly, and slice the avocado.
5. Step 5: In a small bowl, whisk together olive oil, lemon juice, tahini or Greek yogurt, honey or maple syrup, minced garlic, salt, and pepper until creamy and well combined to make the dressing.
6. Step 6: To assemble the bowls, place a base of cooked quinoa in each bowl. Top with mixed greens, cherry tomatoes, cucumber, red onion, sliced steak, avocado, and feta cheese if using. Sprinkle with toasted pumpkin or sunflower seeds and drizzle the dressing over the top.

Tips & Variations

• For a vegetarian option, skip the steak and add roasted chickpeas or grilled tofu instead.
• Use lime juice instead of lemon for a different citrus twist in the dressing.
• Adding fresh herbs like parsley or cilantro can brighten the flavors.
• Swap the mixed greens with baby kale or romaine for different texture and taste.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing in a small jar to avoid sogginess. Reheat quinoa and steak gently in a microwave or skillet before assembling the bowl again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can use ribeye, strip steak, or even tenderloin. Just adjust cooking times accordingly to your preferred doneness.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making this recipe suitable for gluten-free diets when using gluten-free tamari instead of soy sauce.

Steak Quinoa Bowl Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

A vibrant and nutritious Steak Quinoa Bowl featuring perfectly seared flank or sirloin steak atop a bed of fluffy quinoa, complemented by fresh mixed greens, cherry tomatoes, cucumber, avocado, and a tangy tahini lemon dressing. This wholesome bowl is packed with protein, healthy fats, and fresh vegetables, making it an ideal meal for a balanced and flavorful lunch or dinner.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Steak and Marinade

• 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

Quinoa

• 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)

Vegetables and Toppings

• 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

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)
• salt and pepper (to taste)

Instructions

1. Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa, broth, 1/2 teaspoon salt, and bay leaf if using. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is fluffy and the liquid is absorbed, about 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
2. Marinate Steak: In a small bowl, mix 1 tablespoon olive oil, minced garlic, soy sauce or tamari, smoked paprika (if using), black pepper, and sea salt. Place the steak into a shallow dish or ziplock bag and pour the marinade over it, ensuring the steak is well coated. Let it marinate for 10 to 15 minutes to absorb the flavors.
3. Sear Steak: Heat a skillet or cast-iron pan over high heat until very hot. Add the remaining 1 tablespoon of olive oil. Remove steak from marinade, allowing excess to drip off, and sear steak for 3 to 4 minutes on each side for medium-rare, or longer depending on your preferred doneness. Remove steak from pan and let it rest for 5 to 10 minutes before slicing thinly against the grain.
4. Prep Veggies: While the steak rests, prepare the vegetables by chopping the mixed greens if needed, halving cherry tomatoes, dicing the cucumber, thinly slicing the red onion, and slicing the avocado. Set aside the pumpkin or sunflower seeds and feta cheese if using.
5. Make Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, tahini or Greek yogurt, honey or maple syrup, minced garlic, and salt and pepper to taste until smooth and creamy. Adjust seasoning as needed.
6. Assemble Bowl: Divide the cooked quinoa evenly between serving bowls as the base. Arrange mixed greens, cherry tomatoes, cucumber, avocado slices, and red onion slices around the quinoa. Top with sliced steak, sprinkle with feta cheese and toasted seeds. Drizzle the tahini lemon dressing generously over the assembled bowls and serve immediately.

Notes

• Use tamari instead of soy sauce for a gluten-free option.
• Adjust steak cooking time based on desired doneness.
• For a vegan version, omit steak and feta cheese and use tahini in dressing.
• Quinoa can be cooked a day ahead and refrigerated to save time.
• Add fresh herbs like parsley or cilantro for extra flavor.

Keywords: steak quinoa bowl, healthy steak bowl, gluten-free steak bowl, quinoa salad with steak, protein bowl, nutritious dinner