Cookwith

Name: Seared Steak & Garlic Herb Quinoa Bowl
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 (6 oz) sirloin steaks, about 1 inch thick; 1 cup quinoa, rinsed; 2 cups low-sodium chicken broth (or water); 1 cup cherry tomatoes, halved; 1 cup baby spinach, packed; 2 tbsp fresh parsley, finely chopped; 2 cloves garlic, minced; 1 lemon, zested and juiced; 1 tbsp canola oil; 1 tbsp unsalted butter; Salt and freshly ground black pepper; 1/4 cup Greek yogurt (for topping)

Seared Steak & Garlic Herb Quinoa Bowl

PickledBroccoli4365

This Seared Steak & Garlic Herb Quinoa Bowl is inspired by classic American steakhouse flavors, but made lighter and high in protein with a vibrant, herby quinoa base. By searing the steaks on a super-hot pan, you get a flavorful crust and juicy interior, while the garlic butter finish adds richness without heaviness. Fluffy quinoa tossed with fresh lemon and parsley is both satisfying and refreshing, and Greek yogurt adds a creamy, tangy finish. It’s a perfect dinner for a clear summer evening in Ontario, full of color, texture, and protein to keep you energized.

Ingredients

Instructions

Remove steaks from the fridge 20 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
Bring chicken broth to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let steam, covered, 5 minutes. Fluff with a fork.
While the quinoa cooks, heat a large skillet over high heat until just beginning to smoke. Add canola oil and swirl to coat.
Sear steaks (do not crowd the pan) for 2-3 minutes per side for medium-rare, or until desired doneness. In the last minute, add butter and minced garlic, basting steaks with the garlic butter. Remove steaks, rest 5 minutes, then slice thinly against the grain.
Stir lemon zest, half of the lemon juice, parsley, and a pinch of salt into the fluffed quinoa. Fold in spinach so it just wilts from the quinoa's heat.
To assemble, divide quinoa between bowls. Top with cherry tomatoes, sliced steak, and a dollop of Greek yogurt. Drizzle with remaining lemon juice. Serve immediately.