Ingredients
Scale
- 1 lb boneless sirloin steak, sliced
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh parsley and basil, chopped
- Salt and pepper to taste
Instructions
- Marinate the steak slices with 1 tablespoon olive oil, lemon juice, salt, and pepper for 15 minutes.
- Grill the steak on medium-high heat for 4-5 minutes per side until cooked to your liking.
- Cook quinoa according to package instructions; let it cool slightly.
- In a large bowl, combine quinoa, cherry tomatoes, cucumber, olives, and feta.
- Top the salad with sliced grilled steak, garnish with herbs, and drizzle with olive oil and lemon juice.
Notes
- Feel free to add roasted bell peppers or artichoke hearts for variety.
- Use balsamic vinegar instead of lemon for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, assembling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg