A wholesome and satisfying meal combining tender steak, fluffy quinoa, and fresh vegetables, perfect for a balanced and flavorful dish.

Scale

500 g flank steak or sirloin steak

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1 cup (180 g) quinoa

2 cups (480 ml) water or vegetable broth

1/2 teaspoon salt

1 cup (150 g) cherry tomatoes, halved

1 cup (150 g) cucumber, diced

1 cup (100 g) shredded carrots

1 avocado, sliced

2 cups (60 g) fresh spinach or mixed greens

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon honey

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

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Rinse quinoa and cook with water and salt until fluffy.

Season steak with spices and olive oil.

Cook steak in a hot pan for 4–5 minutes per side, then rest and slice.

Chop all vegetables and prepare toppings.

Whisk dressing ingredients until smooth.

Assemble bowls with quinoa, steak, vegetables, and dressing.

Slice steak against the grain for tenderness. Store components separately for meal prep. Adjust seasoning and vegetables based on preference.