Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Rinse 1 cup of quinoa under cold water. In a saucepan, combine with 2 cups of water and a pinch of salt. Bring to a boil, reduce to low, cover and cook for 15 minutes until fluffy.
- In a mixing bowl, whisk together 1 cup of Greek yogurt, juice of 1 lemon, 2 minced garlic cloves, 1 teaspoon of oregano, chopped mint, and 2 tablespoons of olive oil. Season to taste.
- Preheat grill pan or outdoor grill over medium-high heat. Season 1 pound of flank steak with salt and pepper. Grill for about 5 minutes on each side for medium-rare. Let rest for 5 minutes before slicing.
- Chop vegetables: dice 1 cup of cherry tomatoes, slice 1 bell pepper, and thinly slice half a red onion.
- To assemble, place quinoa and hummus in bowls, top with steak, vegetables, feta, and olives. Drizzle with dressing.
Nutrition
Notes
For optimal flavor, season each component as you prepare. Store leftovers separately to maintain texture.