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Quinoa Steak Salad Recipes That’ll Make Weeknights Feel Gourmet

Quinoa Steak Salad Recipes That’ll Make Weeknights Feel Gourmet

Juicy steak, nutty quinoa, crisp greens, and punchy dressings—this combo hits every craving. These quinoa steak salad recipes are hearty enough for dinner, bright enough for lunch, and flexible enough to fit whatever’s in your fridge. We’re talking char, crunch, and big flavor with minimal fuss.

Ready to level up your salad game? Grab a skillet, a bowl, and let’s make five wildly good quinoa steak salads you’ll crave on repeat.

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1. Chimichurri Quinoa Steak Salad With Fire-Roasted Corn

Overhead flat lay of a Chimichurri Quinoa Steak Salad assembly on a rustic dark wood surface: a white shallow bowl with fluffy quinoa cooked in low-sodium broth, topped with juicy medium-rare slices of skirt steak seasoned with kosher salt, black pepper, and smoked paprika, charred fire-roasted corn kernels scattered throughout, bright green chimichurri spooned over the steak, olive oil sheen, lime wedges and a small ramekin of extra chimichurri on the side; vibrant greens and golden corn contrast with the rosy steak, crisp textures, natural window light, no people.

This is the salad you bring when you want applause. It’s smoky, herby, and downright juicy. Chimichurri does the heavy lifting—everything tastes brighter and fresher with that garlicky green magic.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups low-sodium vegetable or beef broth
  • 1 lb skirt or flank steak
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 cup fire-roasted corn (thawed if frozen)
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 4 cups baby arugula
  • 1 avocado, sliced
  • 1/4 cup crumbled queso fresco or feta

Chimichurri:

  • 1 cup flat-leaf parsley, finely chopped
  • 2 tbsp fresh oregano, finely chopped (or 2 tsp dried)
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp kosher salt, plus more to taste

Instructions:

  1. Cook the quinoa: Combine quinoa and broth in a saucepan. Bring to a boil, reduce to low, cover, and cook 15 minutes. Rest 5 minutes, then fluff.
  2. Make the chimichurri: Stir parsley, oregano, garlic, red pepper flakes, olive oil, vinegar, and salt. Set aside to marry.
  3. Season and sear the steak: Pat dry, season with salt, pepper, and smoked paprika. Heat a cast-iron skillet with 1 tbsp olive oil over medium-high until shimmering. Sear 3–4 minutes per side for medium-rare (thicker cuts may need 1–2 extra minutes). Rest 8 minutes, then slice against the grain.
  4. Build the salad: In a big bowl, toss arugula, warm quinoa, corn, tomatoes, and red onion with 2–3 tbsp chimichurri.
  5. Top and finish: Add sliced steak, avocado, and cheese. Spoon more chimichurri over the steak. Taste and adjust salt.

Serve with lime wedges and extra herbs. No grill? The skillet char is perfect. Swap arugula for spinach, or add black beans for extra protein. Pro tip: double the chimichurri—tomorrow’s eggs will thank you.

2. Balsamic Buratta Bliss Quinoa Steak Salad

45-degree plated presentation of a Balsamic Burrata Bliss Quinoa Steak Salad: a wide ceramic plate piled with quinoa (cooked in water or chicken broth) and a lush bed of mixed greens, crowned with thick slices of seared sirloin/New York strip seasoned with kosher salt, black pepper, and garlic powder; a whole creamy burrata torn open so the center oozes over the quinoa, drizzled with glossy balsamic reduction and olive oil; halved cherry tomatoes and microgreens tucked around for color, coarse black pepper sprinkled on top; bright yet soft lighting for creamy and glossy textures.

Think steakhouse meets date-night salad. Sweet-tart balsamic glaze, creamy burrata, and peppery greens bring drama without effort. It’s the kind of salad that feels fancy but cooks in under 30 minutes.

Ingredients:

  • 3/4 cup quinoa, rinsed
  • 1 1/2 cups water or chicken broth
  • 12 oz sirloin or New York strip steak
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 4 cups mixed baby greens (arugula, spinach, spring mix)
  • 1 cup cucumber, half-moons
  • 1/2 cup roasted red peppers, sliced
  • 1/3 cup toasted walnuts, chopped
  • 1 ball burrata (4 oz), torn
  • Shaved Parmesan, for topping (optional)

Balsamic Dressing + Glaze:

  • 1/4 cup balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/3 cup extra-virgin olive oil
  • Pinch salt and pepper
  • 2 tbsp balsamic glaze (store-bought or reduced balsamic)

Instructions:

  1. Cook quinoa: Combine quinoa and water in a pot. Bring to a boil, reduce heat, cover, and cook 15 minutes. Rest 5 minutes, fluff, and cool slightly.
  2. Make dressing: Whisk vinegar, Dijon, honey, olive oil, salt, and pepper until glossy.
  3. Cook steak: Pat dry, season with salt, pepper, and garlic powder. Sear in 1 tbsp olive oil over medium-high, 3–4 minutes per side for medium-rare. Rest 8 minutes, then slice thinly.
  4. Assemble: Toss greens, quinoa, cucumber, roasted peppers, and walnuts with half the dressing.
  5. Top: Add steak slices and torn burrata. Drizzle remaining dressing and zigzag with balsamic glaze. Finish with Parmesan if using.

Serve with crusty bread to swipe up the creamy dressing. Want sweetness? Add sliced strawberries or figs. No burrata? Fresh mozzarella or goat cheese works beautifully—seriously, it’s all about that creamy contrast.

3. Thai-Lime Quinoa Steak Salad With Peanut Crunch

Close-up ingredient-prep shot for Thai-Lime Quinoa Steak Salad With Peanut Crunch: raw flank steak patted dry and seasoned with kosher salt and white pepper on a butcher board, a bowl of tri-color quinoa rinsed and ready, shredded Napa cabbage in a nearby bowl, fresh lime halves, Thai basil, cilantro, chopped roasted peanuts for crunch, and a small dish of neutral oil (avocado or canola) set near a hot skillet; vibrant greens and citrus tones, shallow depth of field highlighting the marbling on the steak and the speckled quinoa, overhead light for crisp detail.

Bright, zesty, and a little addictive. This salad brings the heat with a chili-lime dressing and the crunch with peanuts and fresh veggies. It’s a meal-prep hero because it stays crisp and vibrant.

Ingredients:

  • 1 cup tri-color quinoa, rinsed
  • 2 cups water
  • 1 lb flank steak
  • 1 tsp kosher salt
  • 1/2 tsp white pepper (or black pepper)
  • 1 tbsp neutral oil (avocado or canola)
  • 2 cups shredded Napa cabbage
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, matchsticks
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/3 cup roasted peanuts, roughly chopped
  • 1 lime, cut into wedges

Chili-Lime Peanut Dressing:

  • 3 tbsp lime juice
  • 1 tbsp fish sauce (or 1 tbsp soy sauce for vegetarian)
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar or palm sugar
  • 1 tbsp creamy peanut butter
  • 1–2 tsp sriracha or chili-garlic sauce
  • 2 tbsp neutral oil
  • 1 clove garlic, grated
  • 1 tsp grated fresh ginger

Instructions:

  1. Cook quinoa: Add quinoa and water to a pot, bring to a boil, cover, and simmer 15 minutes. Rest 5 minutes, fluff, spread on a tray to cool slightly.
  2. Make dressing: Whisk lime juice, fish sauce, soy sauce, sugar, peanut butter, sriracha, oil, garlic, and ginger until smooth.
  3. Sear steak: Season steak with salt and white pepper. Heat oil in a skillet over high until just smoking. Sear 3–4 minutes per side; rest 10 minutes, then slice thinly.
  4. Toss veggies: In a large bowl, combine cabbage, carrots, bell pepper, cucumber, cilantro, and mint with the cooled quinoa. Pour in most of the dressing and toss.
  5. Finish: Top with steak, sprinkle peanuts, and drizzle remaining dressing. Serve with lime wedges.

Want it extra fresh? Add mango or pineapple chunks. Swap peanuts for cashews if that’s your jam. For meal prep, store dressing separately and toss just before serving—trust me, the crunch payoff is worth it.

4. Warm Mushroom & Blue Cheese Quinoa Steak Salad

Warm, moody 45-degree skillet-to-plate scene of Mushroom & Blue Cheese Quinoa Steak Salad: a cast-iron pan with butter and olive oil-glossed cremini mushrooms sizzling, golden edges visible; next to it a warm bowl of quinoa cooked in beef broth, topped with slices of medium-rare skirt/hanger steak seasoned with kosher salt and black pepper, crumbles of blue cheese melting slightly into the hot mushrooms; steam rising, deep browns and umami tones, set on a dark slate surface with a linen napkin and a spoon for serving.

Cozy and decadent without being heavy. Warm mushrooms and onions mingle with tangy blue cheese and tender steak—think bistro vibes, but at your kitchen table. Ideal for chilly nights when you still want greens.

Ingredients:

  • 3/4 cup quinoa, rinsed
  • 1 1/2 cups beef broth
  • 10 oz skirt or hanger steak
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 4 cups baby spinach
  • 1/3 cup blue cheese crumbles
  • 2 tbsp chopped chives
  • 1/4 cup toasted pecans, chopped

Warm Dijon Vinaigrette:

  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 3 tbsp extra-virgin olive oil
  • Pinch salt and pepper

Instructions:

  1. Cook quinoa: Bring broth and quinoa to a simmer, cover, and cook 15 minutes. Rest and fluff.
  2. Whisk vinaigrette: Combine vinegar, Dijon, honey, oil, salt, and pepper until emulsified.
  3. Sear steak: Season with salt and pepper. Heat a skillet over medium-high, add 1/2 tbsp olive oil, and sear 3–4 minutes per side. Rest 8 minutes; slice against the grain.
  4. Sauté mushrooms: In the same pan, add butter and remaining olive oil. Cook mushrooms and onions until deeply browned, 6–8 minutes. Stir in garlic and balsamic; cook 30 seconds.
  5. Combine: Add spinach to the warm pan to wilt slightly, then toss in quinoa and half the vinaigrette until glossy.
  6. Plate: Add steak on top, sprinkle blue cheese, chives, and pecans. Drizzle remaining vinaigrette.

Swap blue cheese for goat cheese if you’re not a bleu fan. Add roasted beets for an earthy twist. Pro tip: dry your mushrooms before cooking—moisture = steam, and we want that golden brown.

5. Mediterranean Quinoa Steak Salad With Lemon-Tahini Drizzle

Bright Mediterranean overhead plated shot of Quinoa Steak Salad With Lemon-Tahini Drizzle: a large shallow platter with a bed of fluffy quinoa, ribbons of sliced flat iron/flank steak seasoned with kosher salt, black pepper, and dried oregano, juicy cherry tomatoes halved, crisp cucumber slices, Kalamata olives and red onion slivers (optional Mediterranean accents), scattered parsley; a small pitcher pouring a glossy lemon-tahini drizzle over the top; sunlit scene on a light marble background emphasizing fresh reds, greens, and creamy tahini.

Sunshine in a bowl. Briny olives, juicy tomatoes, crunchy cukes, and a silky lemon-tahini dressing give big coastal energy. It’s meal-prep friendly and wildly satisfying.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 12–14 oz flat iron or flank steak
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup chopped parsley
  • 1/3 cup crumbled feta
  • 2 cups chopped romaine

Lemon-Tahini Dressing:

  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 1 small garlic clove, grated
  • 1–2 tbsp water (to thin)
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cumin

Instructions:

  1. Cook quinoa: Boil water, add quinoa, cover, and simmer 15 minutes. Rest 5 minutes and fluff.
  2. Make dressing: Whisk tahini, lemon juice, garlic, water, olive oil, salt, and cumin until creamy. Adjust with more water to reach drizzle consistency.
  3. Cook steak: Pat dry, rub with salt, pepper, and oregano. Sear in 1 tbsp olive oil over medium-high, 3–4 minutes per side. Rest 8 minutes, then slice.
  4. Mix base: In a big bowl, combine quinoa, romaine, tomatoes, cucumber, olives, red onion, and parsley. Toss with half the dressing.
  5. Finish: Top with steak and feta. Drizzle remaining dressing and a squeeze of lemon if you like it zippy.

Add roasted red peppers or artichoke hearts for extra Mediterranean flair. Swap romaine for baby kale if you want more bite. For a lighter take, use grilled chicken or chickpeas alongside the steak—or skip steak and double legumes for a veggie version.

Steak Doneness Tips (Quick Refresher)

Because perfection is the point.

  • Rare: 120–125°F, cool red center
  • Medium-rare: 130–135°F, warm red center (ideal for most salads)
  • Medium: 140–145°F, warm pink center
  • Resting matters: Always rest 5–10 minutes so juices redistribute.

Quinoa Basics You’ll Nail Every Time

  • Rinse it: Removes bitterness from saponins. Don’t skip.
  • Broth boost: Cook in broth for deeper flavor.
  • Fluff and cool: A quick spread on a tray keeps salads from getting soggy.

Make-Ahead and Storage

  • Cook quinoa up to 4 days ahead; keep chilled.
  • Store dressings separately; toss right before serving.
  • Leftover steak: Slice and refrigerate up to 3 days. Great cold or briefly warmed.

There you have it: five quinoa steak salad recipes that play with texture, big flavors, and weeknight-friendly speed. Pick your vibe—herby, creamy, zesty, cozy, or sunny—and dig in. Your fork is about to get very, very happy.

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