There’s nothing quite like the tantalizing scent of chimichurri steak wafting through your kitchen, setting the mood for a delightful meal. Picture this: a tender flank steak, soaked in a vibrant marinade of garlic and fresh herbs, paired beautifully with fluffy quinoa and sautéed vegetables. This Easy Steak Quinoa Bowl Recipe not only satisfies hunger but does so with health in mind, striking the perfect balance of protein, grains, and colorful veggies.
After a long day, I often find myself reaching for recipes that allow for creativity without compromising nutrition, and this one is a gem. What I love most is its versatility—swap in your favorite veggies or proteins to make it your own. In no time at all, you’ll have a delicious, satisfying bowl that makes even the busiest weeknights feel special. Let’s dive into this simple yet flavorful dish that’s bound to impress family and friends alike!
Why is this Easy Steak Quinoa Bowl Recipe a Must-Try?
Flavorful and Wholesome: This recipe beautifully marries robust chimichurri flavors with healthy proteins and grains.
Quick Prep: Designed for busy weeknights, you can have dinner ready in no time.
Customizable: Easily swap out vegetables or proteins to match your preferences.
Nutrition-Packed: With balanced macros, it supports a healthy lifestyle while tasting amazing.
Crowd-Pleasing: Perfect for family dinners or meal prep, it’s a dish everyone will rave about!
Easy Steak Quinoa Bowl Ingredients
Enjoy making this Easy Steak Quinoa Bowl Recipe with these fresh and vibrant ingredients!
For the Chimichurri Marinade
- Flank Steak – A great choice for marinating, offering tenderness and flavor; skirt steak is a suitable substitute.
- Curly Parsley – Freshness in the chimichurri sauce; feel free to replace it with cilantro for a unique taste.
- Garlic – Essential for that robust savory kick; always opt for fresh garlic over powdered for the best flavor.
- Olive Oil – Richness in the marinade and for sautéing; swap with avocado oil if you prefer.
- White Wine Vinegar – Balances flavors in the chimichurri; red wine vinegar works as a handy substitute.
- Kosher Salt & Freshly Ground Black Pepper – Vital for seasoning; consider using sea salt or cracked pepper instead.
For the Bowl
- Fresh Corn Kernels – Adds sweetness and texture; canned or frozen corn is also convenient in a pinch.
- Red Bell Pepper – Brings color and crunch; yellow or green bell peppers are fantastic alternatives.
- Baby Spinach – Nutritional powerhouse, perfect for filling your bowl; can be swapped with kale or arugula.
- Quinoa – The nourishing base of this meal; feel free to try brown rice, farro, or another grain as substitutes.
- Avocado – Creamy texture to top off your dish; for a vegan option, use sliced cooked sweet potatoes.
- Ponzu Sauce – Provides a zesty finish that ties it all together; soy sauce or a homemade citrus dressing can replace it.
- Fresh Cilantro Leaves – A fresh garnish to elevate the flavor; you can omit or use green onions instead for a milder touch.
Get ready to savor every bite of this Easy Steak Quinoa Bowl Recipe, where every ingredient harmonizes to create a delightful meal!
How to Make Easy Steak Quinoa Bowls
Prepare Chimichurri Marinade: In a mixing bowl, combine chopped curly parsley, minced garlic, olive oil, and white wine vinegar. Stir well and season with kosher salt and freshly ground black pepper to taste.
Marinate the Steak: Coat the flank steak evenly with the chimichurri marinade. Let it sit at room temperature for at least 15 minutes, allowing the flavors to infuse.
Cook Quinoa: Rinse 1 cup of quinoa under cold water. In a saucepan, add the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce the heat and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Set aside.
Sauté Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add fresh corn kernels, diced red bell pepper, and a handful of baby spinach. Cook for about 5-7 minutes until the veggies are tender and vibrant.
Cook Steak: Using the same skillet, add the marinated steak and cook for about 3-4 minutes on each side for medium-rare, or until your desired doneness. Remove from heat and let the steak rest for a few minutes, then slice it thinly.
Assemble Bowls: On each plate, start with a generous scoop of quinoa, then layer on the sautéed vegetables, followed by the sliced steak and avocado. Drizzle with ponzu sauce for an extra tangy kick.
Garnish: Finish with fresh cilantro leaves sprinkled on top for a burst of flavor before serving.
Optional: Serve with additional ponzu sauce on the side for those who enjoy an extra zing!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Easy Steak Quinoa Bowls are perfect for meal prep enthusiasts! You can marinate the chimichurri steak up to 24 hours in advance, allowing the flavors to infuse deeply. Simply prepare the chimichurri marinade, coat the steak, and refrigerate until you’re ready to cook. Additionally, the quinoa can be cooked and stored in the fridge for up to 3 days in an airtight container, which keeps it fluffy and fresh. For the sautéed vegetables, you can chop everything ahead of time and store them in a sealed bag. When it’s time to enjoy your bowls, quickly sauté the vegetables and cook the steak, then assemble everything for a nutritious meal that feels just as delicious as if it were made on the spot!
Expert Tips for Easy Steak Quinoa Bowls
Room Temperature Steak: Ensure the flank steak is at room temperature before cooking to achieve even doneness and a juicy texture.
Let It Rest: Allow the cooked steak to rest for at least 5 minutes before slicing to retain its juices for a more flavorful bite.
Customize Veggies: Don’t hesitate to play with different vegetables based on what you have on hand—this Easy Steak Quinoa Bowl Recipe thrives on creativity!
Quality Ingredients: Use high-quality olive oil in the chimichurri for the best flavor. It’s worth the investment!
Sauté in Batches: If you’re preparing larger quantities, sauté the vegetables in batches to avoid overcrowding the pan, which helps them cook evenly.
Adjust Sauce to Taste: Start with a small amount of ponzu sauce and gradually add more until it reaches your preferred level of tanginess.
How to Store and Freeze Easy Steak Quinoa Bowls
Fridge: Store leftover Easy Steak Quinoa Bowls in an airtight container for up to 3 days. Keep each component separate for best texture retention.
Freezer: You can freeze the cooked quinoa and sautéed vegetables for up to 1 month. The marinated steak can also be frozen, but it’s best cooked before freezing for optimal flavor.
Reheating: Thaw frozen items overnight in the fridge before reheating. Reheat the quinoa and vegetables in the microwave or on the stovetop, and warm the steak gently to prevent drying out.
Assembly Tip: If you prep components in advance, layer the bowl fresh just before serving to maintain texture and taste, ensuring a delightful meal every time!
Easy Steak Quinoa Bowl Variations
Feel free to play with this dish, bringing your own unique touch to every bowl!
- Protein Swap: Substitute chicken or shrimp for a lighter protein option, giving it a refreshing twist. You can even try marinating tofu for a plant-based alternative!
- Sweet Potato Boost: Add roasted sweet potatoes or butternut squash for a delicious hint of sweetness and extra nutrition. Their creamy texture perfectly complements the quinoa!
- Vegetarian Twist: Replace steak completely with grilled portobello mushrooms for a hearty and satisfying vegetarian version. This swap adds a meaty texture without any meat!
- Spice It Up: Introduce jalapeños or red pepper flakes to increase heat levels, adding a fiery kick to your meal. The spiciness pairs beautifully with the coolness of avocado!
- Add More Greens: Swap baby spinach for kale or arugula to mix in a different leafy flavor and nutrition boost. They add a nice peppery touch that contrasts well with the chimichurri!
- Nutty Grain Variety: Experiment with other grains by replacing quinoa with farro or brown rice for different textures and flavors. Each grain brings a unique nutty profile!
- Citrus Infusion: Drizzle fresh lime or lemon juice over your bowl for a zesty freshness that enhances the flavors, balancing the richness of the steak and avocado.
- Savory Medley: Try adding in roasted bell peppers, zucchini, or asparagus based on what’s in season. Seasonal veggies elevate the bowl’s freshness and make it even more colorful!
What to Serve with Chimichurri Steak and Quinoa Bowls?
Enjoy this vibrant dish accompanied by delightful sides that elevate your meal experience.
Crispy Garlic Bread: Crunchy and buttery, it’s perfect for soaking up chimichurri drippings and adds a satisfying texture to each bite.
Roasted Sweet Potatoes: Their natural sweetness contrasts beautifully with the savory steak, bringing a balance that enhances your quinoa bowl’s flavors.
Simple Green Salad: A light, fresh salad with mixed greens and a tangy vinaigrette offers an invigorating crunch that complements the rich ingredients.
Grilled Asparagus: The smoky flavor of grilled asparagus pairs perfectly with chimichurri, making it a delightful and healthy option that adds vibrant color.
Creamy Avocado Dip: This dip doubles as a delightful spread or side, adding creaminess that enhances the entire flavor palette of the dish.
Chilled White Wine: Opt for a crisp Sauvignon Blanc; its acidity cuts through the richness of the steak while complementing the herbal notes of the chimichurri.
Fruit Salad: A refreshing fruit salad with seasonal berries and citrus provides a bright, sweet finish, cleansing the palate after each hearty bite.
Coconut Rice: Its creamy texture brings a refreshing touch to your plate. The mild sweetness of coconut rice harmonizes beautifully with the savory chimichurri.
Easy Steak Quinoa Bowl Recipe FAQs
What type of meat works best for chimichurri?
Absolutely! Flank steak is a fabulous choice for this Easy Steak Quinoa Bowl Recipe, thanks to its tenderness and ability to soak up flavors. If you’re looking for alternatives, skirt steak works brilliantly as well. Just remember to marinate your meat well for the best taste!
How should I store leftover quinoa bowls?
For optimal freshness, store your leftover Easy Steak Quinoa Bowls in an airtight container in the fridge for up to 3 days. I recommend keeping each component separate if possible; this way, the textures stay intact, and you’ll enjoy each bite just as much as the first!
Can I freeze the components of this bowl?
Yes, you can freeze the cooked quinoa and sautéed vegetables for up to 1 month. For the steak, it’s best to cook it before freezing to maintain its flavor. To freeze, allow the cooked components to cool completely, then place them in airtight containers or bags. This will help you whip up a quick meal later!
What should I do if my steak is tough after cooking?
If your steak turns out tougher than you’d like, it could be due to not slicing it correctly. Always slice against the grain for tender pieces. Additionally, ensure the steak is cooked to the right temperature and allowed to rest for at least 5 minutes to maintain juiciness. Often, using a marinade will also help in tenderizing.
Are there any dietary restrictions I should consider?
When preparing this Easy Steak Quinoa Bowl Recipe, consider allergies to nuts or gluten, especially if substituting ingredients. For gluten-free options, ensure any sauces used are certified gluten-free. You can also make it vegan by replacing the steak with tempeh or grilled tofu, and omit the ponzu sauce or use a vegan alternative, enhancing the dish while keeping it inclusive!
Flavor-Packed Easy Steak Quinoa Bowl Recipe Everyone Will Love
Ingredients
Equipment
Method
- In a mixing bowl, combine chopped curly parsley, minced garlic, olive oil, and white wine vinegar. Stir well and season with kosher salt and freshly ground black pepper to taste.
- Coat the flank steak evenly with the chimichurri marinade. Let it sit at room temperature for at least 15 minutes.
- Rinse 1 cup of quinoa under cold water. In a saucepan, add the rinsed quinoa and 2 cups of water. Bring it to a boil, then reduce the heat and simmer for about 15 minutes.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add fresh corn kernels, diced red bell pepper, and a handful of baby spinach. Cook until the veggies are tender.
- Using the same skillet, add the marinated steak and cook for about 3-4 minutes on each side for medium-rare. Let the steak rest before slicing.
- On each plate, start with a scoop of quinoa, layer on the sautéed vegetables, followed by the sliced steak and avocado. Drizzle with ponzu sauce.
- Finish with fresh cilantro leaves sprinkled on top before serving.