Description
A quick and healthy recipe for vibrant Mediterranean steak bowls packed with flavorful ingredients.
Ingredients
Scale
- 2 cups cooked quinoa (or brown rice)
- 1 lb steak (sirloin or flank)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (red or yellow)
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1 cup fresh parsley or arugula, roughly chopped
- Olive oil, for drizzling
- Salt and pepper, to taste
- Juice of 1 lemon
- Feta cheese, optional for topping
- Hummus, for serving (optional)
Instructions
- Cook quinoa according to package instructions. Set aside.
- Heat a grill pan over medium-high heat and season the steak with salt and pepper.
- Cook steak for 4-5 minutes on each side for medium-rare. Let it rest, then slice thinly against the grain.
- In a bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, and parsley or arugula. Drizzle with olive oil and lemon juice, toss gently.
- To assemble bowls, start with quinoa, layer on the vegetable mixture, and top with steak slices. Add feta and hummus if desired.
- Serve immediately.
Notes
Make-ahead: Prepare quinoa and chop veggies ahead of time. Store separately in the fridge for quick meals. Leftovers keep for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg