Print

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/steak-quinoa-bowl-recipe/