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Easy Steak Quinoa Bowl Recipe

Easy Steak Quinoa Bowl Recipe: Healthy Flavor in Every Bite

This Easy Steak Quinoa Bowl Recipe combines juicy steak, sautéed vegetables, and quinoa for a flavorful, customizable meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Course dinner
Cuisine Argentinian
Servings 4 bowls
Calories 550 kcal

Equipment

  • - Skillet
  • - Blender

Ingredients
  

Chimichurri

  • 1 bunch Curly Parsley Substitute with cilantro for a different flavor
  • 4 cloves Garlic Use roasted garlic for a milder taste
  • 1/2 cup Olive Oil Can substitute with avocado oil
  • 1/4 cup White Wine Vinegar Substitute with lemon juice if needed

Steak

  • 1 lb Flank Steak Can be substituted with skirt steak or chicken breast
  • 1 tsp Kosher Salt Sea salt can be used as an alternative
  • 1/2 tsp Black Pepper Freshly ground is preferred

Sautéed Vegetables

  • 1 tbsp Sauté Oil (Olive Oil) Can use canola or avocado oil
  • 1 cup Fresh Corn Kernels Canned or frozen corn can be used
  • 1 medium Red Bell Pepper Substitute with any bell pepper or zucchini
  • 2 cups Baby Spinach Can substitute with kale or arugula

Base

  • 2 cups Cooked Quinoa Brown rice or farro can be substituted
  • 1 medium Avocado Replace with nuts for crunch if allergic

For Serving

  • 1/4 cup Bottled Ponzu Sauce Mix soy sauce with lime juice as an alternative
  • 1/4 cup Fresh Cilantro Leaves Optional garnish

Instructions
 

Cooking Steps

  • Make Chimichurri: Blend fresh parsley, garlic, olive oil, and white wine vinegar until smooth. Season the flank steak with salt, pepper, and a drizzle of olive oil, then let it marinate in the chimichurri for at least 30 minutes.
  • Cook Steak: Heat a skillet over medium-high heat. Sear the marinated flank steak for about 4-5 minutes per side, or until it reaches your desired doneness. Allow it to rest for a few minutes before slicing.
  • Sauté Vegetables: In the same skillet, add a splash of olive oil, then toss in the corn and red bell pepper. Sauté for about 5 minutes until tender. Add the baby spinach and cook until it's just wilted.
  • Assemble Bowls: Begin with a base of cooked quinoa in each bowl. Layer on the sliced steak, sautéed vegetables, and creamy avocado. Finish it off with a generous drizzle of ponzu sauce and a sprinkle of fresh cilantro for garnish.

Notes

For a burst of freshness, serve with lime wedges on the side.
Keyword Chimichurri Steak, Customizable Bowls, Easy Steak Quinoa Bowl Recipe, Healthy dinner, quick recipe, Vegetable Quinoa Bowl