Quinoa Bowl with Steak and Zucchini 

Quinoa Bowl with Steak and Zucchini 

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My Quinoa Bowl with Steak and Zucchini is bursting with flavor, thanks to a blend of herbs and spices. The zucchini adds a fresh and crunchy texture, while the steak provides plenty of protein to keep you satisfied. Because we prepare the quinoa with a medley of herbs like sage, parsley, basil, rosemary, and fennel seeds, we infuse every bite with a flavorful experience that’s way more interesting than bland ‘ol quinoa. The tahini sauce ties everything together with a creamy and tangy taste. This recipe is perfect for a satisfying lunch or dinner that’s sure to be a crowd-pleaser. Let’s get started!

Quinoa Bowl with Steak and Zucchini 
Quinoa Bowl with Steak and Zucchini 
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Ingredients for the bowl:
  • 2 onions diced
  • 5 tbsp olive oil
  • 2 small potatoes cubed
  • 3 cloves garlic minced
  • 2 1/2 cups quinoa
  • About 4 1/2 cups broth 3 cups for the quinoa, but the amount for the meat will depend on your pan
  • 1/2 tsp dried sage
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1/2 tsp fennel seeds
  • 2 large zucchini or 4 small
  • 1/2 tsp curry powder
  • 1.5 lbs stew meat or cubed steak pieces
  • 1 tbsp high heat oil
  • Salt and pepper to taste
For the sauce:
  • 5 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 lemon juiced
  • 1 tbsp dijon mustard
  • 3 heaping tbsp tahini
  • 1/2 tsp fresh oregano
  • 1/2 tsp curry powder
  • Salt and pepper to taste
  • 2 tbsp water
  • Note: if you do not have broth, you can use water and bouillon cube(s).


  1. Preheat oven to 375F.
  2. Dice the onions and add to pot over the stove with 3 tablespoons of olive oil, salt and pepper. Cook on medium for 8 minutes, stirring occasionally.
  3. Add in garlic and potatoes and sauté for 1 min.
  4. Add in quinoa and 3 cups of broth and simmer for 15 minutes, covered until the quinoa is cooked.
  5. Cube the zucchini largely and add to a baking sheet lined with parchment paper. Add 2 tbsp of olive oil, a sprinkle of salt and pepper and the 1/2 tsp curry powder. Toss until the zucchini is evenly coated and roast for 20 minutes.
  6. In a separate pan, add coconut oil. Heat to medium high heat. When the oil is hot, add the steak pieces. Wait until one side gets golden brown of all the pieces and flip them until browned evenly. Then, add more broth to cover the meat. In my pan, this was 1 1/2 cups but it will be different depending on your pan. Simmer for 10 minutes or until cooked to your preference. Be sure to pull a piece out and cut it to check doneness.
  7. In the meantime, prepare the sauce by placing all ingredients in a blender. Blend on high until smooth and set aside.
  8. Prepare the bowl by adding the quinoa as the base and layering on the steak and zucchini. Finish with a generous drizzle of the sauce.
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Quinoa Bowl with Steak and Zucchini 


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