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Healthy steak quinoa bowl with avocado and veggies on white counter

Steak Quinoa Bowl Recipe

This hearty steak quinoa bowl combines juicy, perfectly seared steak with fluffy quinoa, crisp vegetables, and a bright lemon-tahini dressing. Packed with flavor and over 35g of protein per serving, it’s a wholesome, customizable meal perfect for busy weeknights or meal prep.
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Course: Dinner, Lunch, Meal Prep
Cuisine: American, Mediterranean
Prep Time: 15 minutes
Cook Time: 15 minutes
Ready In: 30 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 520kcal
Cost: $18

Equipment

  • Cast-iron skillet For perfectly seared steak
  • Medium saucepan with lid For cooking quinoa
  • Fine-mesh strainer To rinse quinoa
  • Meat thermometer Ensures ideal doneness
  • Sharp Chef’s Knife For slicing steak against the grain
  • Mixing bowl For marinating steak
  • serving bowls For assembling the bowls

Ingredients

For the Steak

  • 1 lb flank or sirloin steak about 450g
  • 2 tablespoon olive oil divided use
  • 3 cloves garlic minced
  • 1 tablespoon soy sauce or tamari gluten-free option
  • 1 teaspoon smoked paprika optional
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt

For the Quinoa Base

  • 1 cup uncooked quinoa white, red, or tri-color
  • 2 cups vegetable or beef broth low-sodium preferred
  • ½ teaspoon salt
  • 1 bay leaf optional

For the Bowl Toppings

  • 2 cups mixed greens spinach, arugula, or kale
  • 1 cup cherry tomatoes halved
  • 1 medium cucumber diced
  • 1 avocado sliced
  • ½ red onion thinly sliced
  • ½ cup feta cheese optional
  • 2 tablespoon toasted pumpkin or sunflower seeds

For the Dressing

  • ¼ cup olive oil
  • 2 tablespoon lemon juice fresh preferred
  • 1 tablespoon tahini or Greek yogurt
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic minced
  • salt and pepper to taste

Instructions

  • Rinse quinoa and cook with broth, salt, and bay leaf until fluffy.
  • Mix olive oil, garlic, soy sauce, paprika, pepper, and salt; marinate steak for 10–15 minutes.
  • Heat skillet over high heat and sear steak 3–4 minutes per side; rest before slicing.
  • Chop vegetables and prepare toppings while steak rests.
  • Whisk dressing ingredients until creamy.
  • Assemble bowls with quinoa base, veggies, sliced steak, and toppings; drizzle with dressing.

Notes

Nutrition information is automatically calculated and should be used only as an approximation.

Nutrition

Serving: 420g | Calories: 520kcal | Carbohydrates: 34g | Protein: 36g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 80mg | Sodium: 620mg | Potassium: 850mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1450IU | Vitamin C: 24mg | Calcium: 110mg | Iron: 4mg