Description
A hearty and nutritious quinoa beef salad loaded with fresh veggies, tender beef, and bold flavors. Perfect for meal prep, lunch, or dinner!
Ingredients
Scale
For the Salad:
- 1 lb flank steak (or your choice of steak)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups water or broth (for cooking quinoa)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup crumbled feta cheese (optional)
For the Avocado Lime Ranch Dressing:
- 1 ripe avocado
- 1/2 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro
- 1 tablespoon olive oil
- 1 garlic clove
- Salt and pepper to taste
- Water to thin out the dressing (optional)
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water (or broth) and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and fluff with a fork.
- Cook the Steak: Season the steak with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the steak for 3-4 minutes per side (or until it reaches your desired level of doneness). Remove from the skillet and let rest for 5 minutes before slicing against the grain into thin strips.
- Prepare the Dressing: In a blender or food processor, combine avocado, Greek yogurt, lime juice, cilantro, olive oil, garlic, salt, and pepper. Blend until smooth. If needed, add a little water to reach your desired dressing consistency.
- Assemble the Salad: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, avocado, and cilantro. Toss gently to combine. Drizzle the avocado lime ranch dressing over the salad and toss again. Top with the sliced steak and feta cheese (if using).
- Serve: Serve immediately as a fresh and flavorful salad, or refrigerate for up to a day for meal prep.
- Prep Time: 15 min
- Cook Time: 20 min