Steak Quinoa Bowl with Roasted Vegetables

I made this after realising I wanted steak for dinner but absolutely did not want another plate of steak and potatoes.

Quinoa, roasted vegetables, feta, and a pile of peppery greens turned out to be exactly the change I needed.

 

The steak is definitely what makes this feel like a proper meal.

I like it cooked medium, with a really good brown crust on the outside and plenty of pink left through the middle.

Then underneath you’ve got warm quinoa and roasted vegetables, with the arugula tossed through while everything is still just warm enough to soften it slightly.

Not wilted into nothing, though.

I still want those leaves fresh and peppery.

The feta is scattered over rather than mixed into some heavy dressing, and that little salty hit works ridiculously well with the steak.

It is colourful, hearty, and the sort of lunch bowl I would happily turn around and make again for dinner.

 

Why You’ll Like This One

• The steak makes it properly filling.
• Quinoa gives the bowl some substance without making it feel heavy.
• The broccoli gets those dark roasted edges that are always the best part.
• Red peppers bring sweetness and colour.
• Arugula keeps everything fresh and peppery.
• Feta adds just enough creaminess and salt without needing a thick sauce.
• Most of the bowl can be prepared ahead and assembled when you are ready to eat.

Ingredients

This makes about 4 generous bowls.

For the steak

• 2 sirloin steaks, around 250g each
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon cracked black pepper

For the quinoa

• 1 1/2 cups quinoa
• 3 cups chicken stock or water
• 1/2 teaspoon salt

For the vegetables

• 1 large head broccoli, cut into small florets
• 2 red bell peppers, sliced
• 1 red onion, sliced into thick wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

To finish the bowls

• 3 big handfuls arugula
• 120g feta, crumbled
• 2 tablespoons chopped parsley

For the simple dressing

• 4 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove, finely grated
• Salt and cracked black pepper, to taste

A Few Things That Make This Bowl Better

I would not use tiny broccoli pieces here.

They dry out before they have time to properly brown.

Keep the florets fairly chunky so the tops can crisp up while the stalks stay tender.

The red peppers can go into fairly wide strips too.

They soften and get sweet in the oven, but you still want to be able to see them in the finished bowl.

For the steak, sirloin is probably my favourite choice.

It is easy to cook, slices nicely, and has enough flavour that it does not disappear underneath all the vegetables.

Rump works as well.

Ribeye is lovely if you want the bowl richer.

Instructions

1. Get the quinoa going first

• Rinse the quinoa well under cold water.
• Add it to a saucepan with the stock or water and the salt.
• Bring to the boil.
• Lower the heat, cover and cook gently for about 15 minutes.
• Turn off the heat and leave it covered for another 5 minutes.
• Fluff it with a fork.

I usually spread the cooked quinoa out slightly once it is done rather than leaving it packed tightly in the pan.

It keeps the grains looser and stops the whole thing turning into one big quinoa brick.

2. Roast the vegetables

Heat the oven to 220°C, or 200°C fan.

• Add the broccoli, red peppers and red onion to a large baking tray.
• Drizzle with olive oil.
• Season with salt and cracked black pepper.
• Toss everything together.
• Spread the vegetables out properly.
• Roast for about 20 to 25 minutes.

Give them a turn halfway through.

The broccoli should have some dark, crisp edges.

The peppers should be soft and slightly blistered.

The onion should lose that raw bite and pick up a little caramelisation.

If your tray is crowded, use two.

Vegetables piled on top of each other steam.

And steamed broccoli is not what I came here for.

3. Mix the dressing

• Add the olive oil, lemon juice, red wine vinegar, Dijon, honey and garlic to a small bowl.
• Whisk until combined.
• Season with salt and plenty of cracked black pepper.

Taste it.

It should be sharp enough to wake up the quinoa but not so acidic that your face folds in half.

Add a touch more honey if your lemon is particularly fierce.

4. Season the steak

• Pat the steaks dry.
• Rub them with the olive oil.
• Season with garlic powder, smoked paprika, salt and black pepper.

Leave them sitting out for about 10 minutes while your pan heats.

The drier the surface of the steak, the better the crust.

That is one of those tiny things that makes a much bigger difference than it sounds like it should.

5. Cook the steak

Heat a heavy frying pan over high heat.

Once it is properly hot:

• Add the steaks.
• Cook for about 3 to 4 minutes on the first side.
• Flip and cook for another 3 to 4 minutes for medium, depending on thickness.
• Transfer to a board.
• Leave them to rest for 5 to 10 minutes.

I know resting steak is boring.

You are standing there looking at it and you want to slice it.

Still, leave it alone.

The juices settle back into the meat and you get much nicer slices.

6. Toss the quinoa and vegetables

Add the warm quinoa to a large bowl.

• Add the roasted broccoli.
• Add the red peppers and onions.
• Pour over about half of the dressing.
• Toss gently.

You do not need to soak the quinoa.

Just give it enough dressing that it tastes seasoned rather than dry.

7. Add the arugula

• Add the arugula while the quinoa and vegetables are still slightly warm.
• Toss once or twice.

That little bit of warmth softens the leaves without completely wilting them.

You still want them green and lively.

8. Slice the steak

Slice the rested steak against the grain.

Keep the slices fairly thick.

I like seeing that pink middle and the darker caramelised edges rather than cutting everything into tiny strips.

Spoon any juices from the chopping board over the steak.

Absolutely do not waste those.

9. Build the bowls

Divide the quinoa mixture between bowls.

Add the sliced steak over the top.

Scatter generously with crumbled feta and chopped parsley.

Spoon over a little more dressing.

Finish with cracked black pepper.

That is it.

No complicated drizzle pattern required.

How I Like the Steak for This Bowl

Medium works really well here.

The slices stay juicy enough that they almost become part of the dressing once they sit on top of the quinoa.

If you prefer medium-rare, cook it a little less.

If you like it well done, carry on.

It is your dinner.

The important part is giving the outside enough time to actually brown.

That crust is where so much of the flavour comes from.

The Vegetables Matter More Than They Look

It would be very easy to treat the broccoli and peppers as filler here.

Do not.

They are a huge part of why the bowl works.

The broccoli gets slightly crisp at the tips and stays tender inside.

The peppers become sweet and soft.

The onion gets almost jammy around some of the edges.

When all of that gets mixed with lemony dressing and quinoa, you really do not need much else.

Don’t Overdress It

This bowl is better when it tastes fresh rather than wet.

Start with half the dressing.

Toss.

Taste.

Then add more only if you think it needs it.

The roasted vegetables already have olive oil on them, and the steak brings its own juices.

There is more moisture in the bowl than you might think.

You can always put the remaining dressing on the table.

That is much easier than trying to rescue quinoa that is swimming.

Easy Swaps

This is a very forgiving bowl.

You could use:

• Chicken instead of steak
• Brown rice instead of quinoa
• Roasted sweet potato instead of broccoli
• Goat cheese instead of feta
• Spinach instead of arugula
• Yellow peppers mixed with the red
• Roasted courgette
• A handful of toasted walnuts

I would keep the overall idea simple, though.

Steak, grain, roasted vegetables, greens, something salty.

Once you start adding seven toppings, three sauces and half the fridge, the bowl loses the plot a little.

Make-Ahead Tips

This is actually really good for meal prep.

Cook the quinoa and roast the vegetables ahead.

Keep them together in one container.

Cook the steak and keep it separately.

The dressing can sit in a small jar in the fridge for several days.

Then when you are ready to eat, warm the quinoa and vegetables slightly, add fresh arugula, slice the steak and finish with feta.

I would not mix the arugula into everything ahead of time.

It will wilt and look miserable by tomorrow.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

If possible, keep the greens separate.

The quinoa and roasted vegetables reheat well.

The steak can be eaten cold or warmed very gently.

I actually prefer leftover steak cold in this kind of bowl.

Reheating medium steak until it becomes grey and exhausted feels like a waste.

Q&A

Can I use leftover steak?

Yes.

This is one of the best uses for it.

Slice it cold and lay it over the warm quinoa mixture.

Can I serve the whole bowl cold?

Definitely.

It works really well as a cold lunch.

I would still let the quinoa come closer to room temperature instead of serving it fridge-cold.

What can I use instead of feta?

Goat cheese would be lovely.

Blue cheese also works if you want something stronger.

Do I have to use quinoa?

No.

Brown rice, couscous or farro would all work.

Quinoa just keeps the bowl light while still making it filling.

Can I use frozen broccoli?

Fresh broccoli roasts better and gives you those browned edges.

Frozen will work in a pinch, but it tends to release more water.

Can I grill the steak?

Absolutely.

Grilled steak would be fantastic here, especially in summer.

Can I make this dairy-free?

Yes.

Leave out the feta or replace it with a dairy-free alternative.

The rest of the recipe stays exactly the same.

Final Thoughts

This is one of those bowls where I genuinely do not feel like I am eating something just because it is “good for me.”

There is too much going on for that.

The steak is juicy, the quinoa has soaked up a bit of that lemony dressing, the broccoli has proper crispy edges, and every now and then you get a salty little chunk of feta with a sweet roasted pepper.

Then the arugula comes through with that peppery bite and suddenly the whole thing feels much fresher than a steak dinner has any business feeling.

I would make this for lunch, dinner, meal prep, whatever.

Just make sure you get a bit of steak and feta in the same forkful at least once.

That is the bite.