Description
A vibrant and healthy Mediterranean-inspired quinoa salad topped with perfectly grilled steak, fresh vegetables, tangy feta, and a creamy touch of tzatziki sauce. This quick and flavorful recipe is perfect for a nutritious lunch or light dinner.
Ingredients
Scale
Steak and Seasoning
- 1 lb steak (flank or sirloin)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Salad
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, chopped
- 1/4 cup feta cheese, crumbled
Toppings
- 1/4 cup tzatziki sauce (optional)
Instructions
- Preheat Grill or Pan: Preheat your grill or a stovetop pan over medium-high heat to prepare for cooking the steak.
- Season the Steak: Rub the steak all over with olive oil, garlic powder, dried oregano, salt, and pepper to infuse it with flavor.
- Grill the Steak: Place the steak on the hot grill or pan and cook for 4-5 minutes on each side until it reaches your desired level of doneness. Remove the steak and let it rest for 5 minutes to allow the juices to redistribute.
- Prepare the Salad Base: In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped Kalamata olives, and crumbled feta cheese to create a fresh, flavorful salad base.
- Slice the Steak: Thinly slice the rested steak against the grain for tender, easy-to-eat pieces.
- Assemble and Serve: Top the quinoa salad with the sliced steak and drizzle with tzatziki sauce if using. Serve immediately and enjoy this refreshing and protein-packed meal.
Notes
- For a vegetarian option, omit the steak and add roasted chickpeas or grilled vegetables.
- Cook quinoa ahead of time to save preparation time.
- Tzatziki sauce can be substituted with a dollop of Greek yogurt for a lighter option.
- Resting the steak is crucial for juicy and tender slices.
- This recipe is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
