Description
A vibrant Mediterranean-inspired dish combining tender grilled steak, protein-rich quinoa, and crisp greens. Light, balanced, and ready in 30 minutes for a satisfying plant-and-protein-packed meal.
Ingredients
1 cup uncooked quinoa, rinsed
2 medium strips flank or skirt steak, trimmed of fat
4 cups arugula or spinach
2 large tomatoes, diced (or cherry tomatoes)
2 tablespoons olive oil (or avocado oil)
1 tablespoon fresh lemon juice
Instructions
Rinse quinoa thoroughly in a fine-mesh sieve
Cook quinoa in 2 cups water (boil, simmer 15 minutes, fluff)
In a small bowl, whisk lemon juice and oil
Preheat skillet to 400°F; cook steak 4-5 minutes per side for medium-rare
Let steak rest 5 minutes, then slice thinly
Assemble bowls with greens, quinoa, steak, and tomatoes
Toss with vinaigrette at serving time
Notes
Use day-old steak for more forgiving texture
Add lemon zest to vinaigrette for extra brightness
Arrange ingredients in circular pattern for easy mixing
Avoid overcooking quinoa to maintain al dente texture
Ensure pan is fully preheated for proper steak searing
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 50mg