Ingredients
Scale
- 1 lb flank steak
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Season the flank steak with garlic powder, smoked paprika, oregano, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook the steak for 4-5 minutes per side until desired doneness. Let it rest, then slice thinly.
- Assemble the bowl by layering cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- Top with sliced steak and garnish with fresh parsley.
- Drizzle lemon juice over the bowl and serve immediately.
Notes
- You can substitute quinoa with rice or couscous.
- Add a dollop of tzatziki or hummus for extra flavor.
- Marinate the steak for 1-2 hours for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 95mg