Mediterranean Quinoa Bowl With Grilled Steak

Why This Mediterranean Quinoa Bowl Is One to Add to Your Menu ASAP

What I love about this recipe is how balanced it is: you have grains, crisp veggies, tender steamed spinach, protein, and dairy from the creamy tzatziki sauce for a nice mix of textures and flavors.

• Super satisfying. Between the steak, quinoa, and Greek yogurt in the tzatziki, these bowls pack in plenty of protein to keep you satisfied.
• Big Mediterranean flavors. Tangy red wine vinegar, Greek seasoning, bright lemon, dill… there’s just so much going on here!
• Easy to customize. The thing I really love about meal bowls is that everyone in the family can put together their own bowl, which means there are no complaints from the kids!

What You’ll Need

A lot of the ingredients for these Mediterranean meal bowls are likely ones you have on hand. Scroll down to the recipe card for exact measurements.

Steak and Bowls:

• Top sirloin or flank steak – Either option works, but flank steak benefits from a longer marinating time.
• Baby spinach – Baby spinach is more tender than regular spinach, and its flavor is milder too.
• Quinoa – Cook the quinoa according to the package directions.
• Cherry tomatoes and cucumber – These both pair well with Mediterranean flavors.

Steak Marinade:

• Red wine vinegar – The base of Greek dressing, red wine vinegar gives the marinade zippy flavor.
• Olive oil – This helps the steak stay juicy and it also helps the marinade soak in more deeply.
• Dijon mustard – Just a little adds some punchy flavor to the marinade.
• Honey – A small amount balances the acidity. (A tiny pinch of sugar will do the same.)
• Salt – To enhance the flavor of the steak.
• Greek seasoning – Use a salt-free blend since we’re adding salt separately. (Or omit the added salt and use a seasoning that has salt in it.)

Tzatziki Sauce:

• Plain Greek yogurt – For a dairy-free version of this recipe, use coconut yogurt or another plant-based option.
• Cucumber – Grated cucumber gives tzatziki its fresh flavor.
• Fresh lemon juice and zest – Using both gives tzatziki lots of bright citrus flavor.
• Olive oil – Adds richness and gives the sauce a smoother consistency.
• Dried dill – If you happen to have fresh dill, you can use that instead and add double the amount.
• Salt and black pepper – To bring all the flavors together.

How to Make Mediterranean Quinoa Bowls

There are several components to these bowls, but you can make some or all of them in advance.

• Marinate the steak. Whisk together the red wine vinegar, olive oil, Dijon mustard, honey, and salt. Pour half into a zip-top bag and reserve the rest for later. Add the Greek seasoning and steak to the bag. Marinate sirloin for 15 minutes to 2 hours or flank steak for 2 hours to overnight.
• Grill the steak. Heat a grill pan over medium-high heat or preheat an outdoor grill to 375 to 400°F. Remove the steak from the marinade and discard the marinade in the bag. Grill for 10 to 12 minutes, turning occasionally and brushing with the reserved marinade during the last 5 minutes. Transfer to a plate, rest for 3 minutes, then slice.
• Cook the quinoa. Prepare the quinoa according to the package instructions and set aside.
• Steam the spinach. Briefly steam the spinach in boiling water until it turns vibrant green. Remove it with tongs and transfer it to a plate.
• Make the tzatziki. Stir together all of the ingredients.
• Assemble the bowls. Divide the quinoa, steamed spinach, tomatoes, and sliced cucumber between four bowls. Add the sliced steak and top each bowl with tzatziki.

Variation Ideas

There are so many ways you can put your own spin on this recipe! Here are some ideas to help get you started.

• Add feta. Crumbled feta adds salty, briny deliciousness. 
• Veg it up. Try jarred vegetables like roasted red peppers or artichoke hearts, thinly sliced red onions, or raw green bell peppers (like in a Greek salad!).
• Switch up the greens. Use chopped romaine instead of steamed spinach for more of a salad vibe.
• Add olives. Kalamata olives always work well with Greek food!
• Garnish with fresh herbs. Finish the bowls with fresh parsley, dill, or mint.

Storage and Reheating

• Refrigerator: Store the steak, quinoa, spinach, vegetables, and tzatziki in separate airtight containers for maximum freshness. They’ll keep in the refrigerator for up to 4 days.
• To reheat: Warm the steak, quinoa, and spinach in the microwave, then add the tomatoes, cucumber, and tzatziki. (You can also serve leftovers cold.)

More Quinoa Bowl Recipes

• Sweet Potato Black Bean Quinoa Bowl
• Buffalo Chicken Quinoa Bowls
• Crunchy Thai Quinoa Salad
• Deconstructed Stuffed Bell Pepper Bowl