Powerhouse Grilled Steak & Quinoa Salad Bowl

🥘 Ingredients

• 200g sirloin steak
• 3/4 cup cooked quinoa
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 cup red bell pepper, diced
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper, to taste
• 1 tbsp fresh parsley, chopped

👨‍🍳 Instructions

1. 1
   Preheat a grill or grill pan over medium-high heat.
2. 2
   Season the sirloin steak with salt and black pepper.
3. 3
   Grill steak 3-4 minutes per side for medium-rare, or to your desired doneness. Allow to rest for 5 minutes, then slice thinly against the grain.
4. 4
   In a bowl, whisk olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper to make the dressing.
5. 5
   In a large salad bowl, combine quinoa, spinach, cherry tomatoes, cucumber, and red bell pepper.
6. 6
   Drizzle half of the dressing over the salad and toss gently.
7. 7
   Arrange sliced steak over the salad, drizzle with the remaining dressing, and garnish with chopped parsley.

📊 Nutritional Information

• Dietary Fiber: 7g
• Vitamin A: 40% DV
• Vitamin C: 65% DV
• Iron: 28% DV
• Magnesium: 30% DV
• Potassium: 850mg

💡 Cooking Tips

• Let the steak rest after grilling for maximum juiciness.
• You can meal-prep by cooking extra quinoa and grilling an additional steak for another meal.
• If you prefer, swap in brown rice for quinoa for variety.
• For extra crunch, sprinkle a few toasted seeds or nuts over the salad (optional, check allergy status).