Description
A quick and healthy bowl filled with lean steak, fresh vegetables, and quinoa, bringing the vibrant flavors of the Mediterranean to your dinner table.
Ingredients
Scale
- 1 lb. lean steak (sirloin or flank, cut into bite-sized pieces)
- 2 cups cooked quinoa or couscous
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- 1 avocado, sliced
- ¼ cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley or mint, for garnish
Instructions
- Marinate the steak by combining olive oil, red wine vinegar, dried oregano, salt, and pepper in a bowl. Toss in the steak pieces and let it sit while prepping other ingredients, or marinate for up to 2 hours.
- Cook quinoa or couscous according to package instructions, then set aside and keep warm.
- Heat a skillet over medium-high heat and sear the marinated steak for about 2-3 minutes per side until golden-brown and cooked to desired doneness.
- Combine halved cherry tomatoes, diced cucumber, red onion, and Kalamata olives in a large bowl. Drizzle with olive oil and sprinkle with salt, tossing gently.
- Assemble the bowls starting with quinoa or couscous, topped with cooked steak and fresh veggie mix. Add sliced avocado and crumbled feta, if desired.
- Garnish with chopped parsley or mint before serving.
Notes
Can swap steak for grilled chicken or chickpeas for a plant-based version. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg