There’s nothing quite like the satisfaction of creating a vibrant, flavorful dinner after a long day. Picture this: the savory aroma of chimichurri wafting through your kitchen as you marinate juicy flank steak, ready to be paired with fluffy quinoa and colorful veggies. This Easy Steak Quinoa Bowl Recipe brings together nutrition and deliciousness in every bite, making it a go-to for busy weeknights or a relaxing Sunday dinner.
Stirring up a bowl like this not only teases your taste buds with the perfect balance of flavors but also allows for endless customization. Whether you’re craving the crunch of fresh bell peppers or the creamy goodness of avocado, this dish fits the bill for everyone at the table. From health enthusiasts to families tired of the fast food routine, this meal is not just easy to prepare but also packed with protein and wholesome goodness. Prepare to celebrate the joy of cooking—and eating—great homemade food tonight!
Why will Easy Steak Quinoa Bowl Recipe impress you?
Flavor-packed goodness: This bowl combines marinated flank steak with vibrant vegetables and fluffy quinoa, creating a delicious and nutritious meal.
Customizable options: Adjust the veggies and proteins to tailor each bowl to your taste, making it a family favorite.
Quick preparation: Perfect for busy weeknights, the cooking and assembly can be done in under 30 minutes.
Healthy choice: High in protein and packed with nutrients, this recipe supports a balanced diet.
Crowd-pleaser: Whether it’s a busy weekday or a leisurely weekend dinner, everyone will love digging into this satisfying bowl. For more meal inspirations, check out our healthy dinner ideas.
Easy Steak Quinoa Bowl Recipe Ingredients
For the Chimichurri
- Curly parsley – Adds a fresh, herby flavor to the chimichurri sauce; substitute with flat-leaf parsley if unavailable.
- Garlic (5 cloves) – Provides aromatic depth to the chimichurri sauce; use garlic powder as a quick alternative.
- Olive oil (1/2 cup + 1 tablespoon) – Acts as the base for the chimichurri, enhancing flavors and texture.
- White wine vinegar (1 tablespoon) – Adds acidity to balance the richness of the steak; lemon juice can be used as a substitute.
- Kosher salt and freshly ground black pepper – Essential for seasoning the steak.
For the Steak Bowl
- Flank steak (1 to 1 1/4 pounds) – The main protein source, providing rich flavors and good texture; could substitute with sirloin or chicken if desired.
- Fresh corn kernels (2 cups) – Offers sweetness and texture to the quinoa bowl; use canned or frozen corn as alternatives.
- Red bell pepper (1 cup) – Provides color and crunch; substitute with other bell peppers or colored veggies.
- Baby spinach (4 cups) – Adds nutrients and volume; kale can be used as a heartier green.
- Cooked quinoa (3-4 cups) – Serves as the base grain and packed with protein; brown rice or couscous can be alternative grains.
- Avocado – Provides creaminess and healthy fats; optional but recommended for added flavor.
- Bottled ponzu sauce (3-5 tablespoons) – Ties flavors together with a citrusy finish; soy sauce can serve as a substitute.
- Fresh cilantro leaves – For garnish and an additional fresh flavor profile.
Celebrate cooking with this Easy Steak Quinoa Bowl Recipe that’s as delicious as it is wholesome!
How to Make Easy Steak Quinoa Bowl Recipe
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Prepare the chimichurri: In a blender, combine curly parsley, garlic, olive oil, white wine vinegar, salt, and pepper. Blend until smooth, then marinate the flank steak in this mixture for at least 30 minutes, or overnight for even more flavor.
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Cook the steak: Heat a skillet over medium-high heat and add a tablespoon of olive oil. Sear the marinated flank steak for about 4-5 minutes on each side, achieving a medium-rare doneness. Let it rest for a few minutes before slicing.
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Sauté the vegetables: In the same skillet, add another 3 teaspoons of olive oil. Toss in the fresh corn and bell pepper, sautéing until tender, then add spinach and cook just until wilted.
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Assemble the bowls: Start with a generous base of cooked quinoa. Layer the sautéed veggies and sliced steak on top. Add sliced avocado, drizzle ponzu sauce, and finish with fresh cilantro for garnish.
Optional: Squeeze lime wedges over your bowls for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Easy Steak Quinoa Bowl Recipe Variations
Feel free to play around with this recipe to match your taste buds and dietary needs!
- Protein Swap: Replace flank steak with grilled chicken or pork for a different protein profile and flavor.
- Vegetarian Option: Substitute steak with marinated tofu or roasted chickpeas for a hearty plant-based alternative.
- Grain Choices: Swap quinoa for brown rice, farro, or couscous to introduce new textures and flavors to the bowl.
- Extra Crunch: Toss in some roasted nuts or seeds for an added crunch that complements the softness of the quinoa and steak.
- Flavor Boost: Add a pinch of chili flakes or sliced jalapeños for those who love a bit of heat in their meal.
- Veggie Variety: Mix in seasonal vegetables like zucchini or asparagus to keep things fresh and colorful throughout the year.
- Zesty Sauce: Switch the ponzu sauce for a tahini drizzle or spicy sriracha for a unique twist that adds exciting flavors.
- Herb Infusion: Experiment with fresh herbs like dill or basil in place of cilantro to create new aromatic profiles in your easy steak quinoa bowl.
How to Store and Freeze Easy Steak Quinoa Bowl Recipe
Fridge: Store any leftovers in an airtight container for up to 3 days. Keep steak and quinoa separate to maintain texture.
Freezer: For longer storage, freeze cooked quinoa and sautéed vegetables in individual portions for up to 3 months. Steak can be frozen but may lose some quality upon reheating.
Reheating: Thaw overnight in the fridge before reheating. Warm up quinoa and vegetables on the stovetop, and gently reheat steak in a skillet to preserve juiciness.
Meal Prep: Consider preparing components ahead of time for quick assembly later. Each element of your easy steak quinoa bowl can be stored tailored to your schedule, making weeknight dinners effortless!
What to Serve with Chimichurri Steak and Quinoa Bowls?
Looking to create a memorable meal that captures the heart and soul of home cooking?
- Crispy Roasted Potatoes: Their golden exterior and fluffy interior provide a comforting contrast to the savory steak, perfect for soaking up extra chimichurri.
- Zesty Lime Wedges: A splash of fresh lime juice brightens each bite, elevating the flavors of the chimichurri and vegetables.
- Sautéed Green Beans: Crisp-tender green beans add a delightful crunch and a pop of color to your dinner plate, enhancing the dish’s visual appeal.
These bowls are wonderfully versatile—dressing them up with a refreshing salad can take this meal to another level. Consider a simple arugula salad drizzled with lemon vinaigrette to add that perfect peppery kick.
- Chilled Gazpacho: This cold Spanish soup made from tomatoes and peppers not only cleanses the palate but also imparts a refreshing vibe alongside the hearty steak.
- Grilled Corn on the Cob: Sweet, smoky grilled corn adds that summer feel and complements the quinoa’s nuttiness, perfect for outdoor dinners!
- Creamy Avocado Dressing: Whip up a quick avocado dressing as a drizzle on top to embrace the bowl’s creamy elements while enhancing its richness.
Make Ahead Options
These Easy Steak Quinoa Bowl Recipe components are perfect for meal prep, allowing you to savor this delicious dish with minimal effort during the week! You can prep the chimichurri sauce and marinate the flank steak up to 24 hours in advance; simply blend your ingredients and store them in the refrigerator to lock in flavor. Additionally, you can cook the quinoa and sauté the vegetables ahead of time, keeping them in separate airtight containers for up to 3 days. To maintain quality, refrigerate the avocado and add it fresh just before serving. When ready to enjoy, reheating the quinoa and vegetables lightly and assembling your bowls will have you dining on a restaurant-quality meal with ease!
Expert Tips for Easy Steak Quinoa Bowl Recipe
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Marinate Longer: Let the flank steak marinate for at least an hour, or overnight for deeper flavor. This enhances the overall taste of your easy steak quinoa bowl.
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Don’t Overcook: Maintain the juicy texture by keeping your steak at medium-rare doneness. Use a meat thermometer to check for 130-135°F.
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Customize Your Veggies: Feel free to swap in seasonal vegetables. Just avoid overly watery options like cucumbers, which can dilute flavors in your easy steak quinoa bowl.
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Use Fresh Ingredients: Fresh herbs and seasonings elevate the dish. Even simple garnishes like cilantro can bring a burst of freshness that makes a real difference.
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Hold Off on Avocado: Add avocado just before serving to prevent browning, keeping every bite of your easy steak quinoa bowl looking as delicious as it tastes.
Easy Steak Quinoa Bowl Recipe FAQs
What should I look for when selecting flank steak?
Absolutely! When selecting flank steak, look for a cut that has a nice red color with minimal dark spots. It should be well-marbled (with some fat running through) for optimal flavor and tenderness. For the best results, choose a steak with a thickness of about 1 inch.
How should I store my Easy Steak Quinoa Bowl leftovers?
Store your leftovers in an airtight container, and you can keep them in the fridge for up to 3 days. To maintain the best texture, separate the steak from the quinoa and veggies until you’re ready to reheat them. This way, everything stays fresh and delicious!
Can I freeze the components of the Easy Steak Quinoa Bowl?
Yes, you can! For freezing, I recommend portioning the cooked quinoa and sautéed vegetables into airtight containers or freezer bags. You can keep these for up to 3 months. While the steak can also be frozen, it may lose some juiciness upon reheating, so be sure to let it thaw in the fridge overnight for best results.
What if my chimichurri sauce is too thick?
If your chimichurri sauce turns out too thick for your liking, don’t worry! You can simply add a little more olive oil or a splash of water to reach your desired consistency. Blend it again for a few seconds, and you’ll have a smooth, flavorful sauce ready to drizzle over your Easy Steak Quinoa Bowl.
Is this recipe suitable for gluten-free diets?
Yes, indeed! As long as you use quinoa as your base grain, this Easy Steak Quinoa Bowl is naturally gluten-free. Just make sure that any sauces or ingredients you use, like ponzu or soy sauce, are labeled gluten-free, especially if someone with gluten sensitivities will be enjoying the dish.
Can I modify the vegetables in my Easy Steak Quinoa Bowl?
Very much so! This meal is highly customizable! Feel free to use seasonal vegetables that you have on hand or prefer. Just avoid very watery options, as they can dilute the flavors. For a twist, consider adding roasted zucchini or asparagus for extra flavor and texture!
Easy Steak Quinoa Bowl Recipe for a Flavorful Weeknight Dinner
Equipment
- - Blender
- - Skillet
Ingredients
For the Chimichurri
- 1 bunch curly parsley Substitute with flat-leaf parsley if unavailable.
- 5 cloves garlic Use garlic powder as a quick alternative.
- 1/2 cup olive oil Acts as the base for the chimichurri.
- 1 tablespoon white wine vinegar Lemon juice can be used as a substitute.
- kosher salt Essential for seasoning the steak.
- freshly ground black pepper Essential for seasoning the steak.
For the Steak Bowl
- 1 to 1 1/4 pounds flank steak Could substitute with sirloin or chicken if desired.
- 2 cups fresh corn kernels Use canned or frozen corn as alternatives.
- 1 cup red bell pepper Substitute with other bell peppers or colored veggies.
- 4 cups baby spinach Kale can be used as a heartier green.
- 3-4 cups cooked quinoa Brown rice or couscous can be alternative grains.
- avocado Optional but recommended for added flavor.
- 3-5 tablespoons bottled ponzu sauce Soy sauce can serve as a substitute.
- fresh cilantro leaves For garnish and an additional fresh flavor profile.
Instructions
Preparation
- In a blender, combine curly parsley, garlic, olive oil, white wine vinegar, salt, and pepper. Blend until smooth, then marinate the flank steak in this mixture for at least 30 minutes, or overnight for even more flavor.
- Heat a skillet over medium-high heat and add a tablespoon of olive oil. Sear the marinated flank steak for about 4-5 minutes on each side, achieving a medium-rare doneness. Let it rest for a few minutes before slicing.
- In the same skillet, add another 3 teaspoons of olive oil. Toss in the fresh corn and bell pepper, sautéing until tender, then add spinach and cook just until wilted.
- Start with a generous base of cooked quinoa. Layer the sautéed veggies and sliced steak on top. Add sliced avocado, drizzle ponzu sauce, and finish with fresh cilantro for garnish.
- Squeeze lime wedges over your bowls for an extra burst of flavor.