Ingredients
Scale
- 1 lb (450g) flank steak, sliced thinly against the grain
- 1 cup quinoa, cooked
- 1 cup chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted
- ½ cup crumbled feta cheese
- ¼ cup hummus
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Season steak with salt, pepper, and half the olive oil.Heat a skillet over high heat; sear steak for 2–3 minutes per side until medium. Let rest, then slice thinly.
- Divide cooked quinoa among bowls.
- Top with chickpeas, tomatoes, cucumber, onion, olives, and feta.
- Arrange sliced steak over the top. Dollop with hummus.
- Drizzle with remaining olive oil and sprinkle oregano. Serve immediately.
Notes
- For meal prep: store-components separately; assembled bowls taste best fresh.
- Vegetarian option: swap steak for grilled tofu or extra chickpeas.
- Add avocado for healthy fats or lemon juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stir-fry and assemble
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 34g
- Cholesterol: 65mg
