The benefits of meal prepping seem to be common knowledge nowadays, so I won’t waste a bunch of time going over them. Eating healthier meals more consistently is both better for your body and easier on your bank account.
Good stuff.
The only problem that I have with meal prepping is that I have a hard time eating the same thing for days in a row. Well, at least I did have a problem with it until I started making these mediterranean quinoa and beef bowls.
Fluffy quinoa tossed with garlic, sautéd sweet peppers, cucumbers, parsley and fresh lemon juice is topped with beef seared and then tossed in a buttery garlic pan sauce.
These bowls are delicious. They are filling, flavorful and full of healthy ingredients your body will love.
Let’s get started…
Begin by setting your beef out to come to room temperature for at least 30 minutes before cooking.
When it comes to deciding on which cut of beef you use, you have some options. Ribeye and new york strips will give you the most tender results, but they are often expensive and do have a higher fat content. Tenderloin is a leaner option that will still give you great results and top sirloin is the best budget friendly option for tender results.
This recipe makes 8 portions (4 for me and 4 for my husband), but you can definitely cut the recipe in half if you need a smaller amount.
Use a sharp knife to slice the beef into bite sized pieces and season generously with your favorite seasoned salt. I have always loved Lawry’s, but use what you have on hand.
Drizzle some olive oil in a large skillet placed over medium heat and spread the beef cubes out so they have a little space in between them. If they are super crowded in the skillet, they won’t sear, they will just steam. If you are in a hurry and don’t care if your beef is seared on the outside and tender on the inside then feel free to add them all in together, but if the texture of your beef is important to you then spread them out a bit.
Cook for about 2 minutes and then flip and cook another 2 minutes. This should give the beef time to get a little sear, but not overcook in the center.
After 4 minutes, transfer the skillet off of the heat and push the beef off to one side of the skillet. Add 2 tablespoons of butter, 3 cloves of finely minced garlic and 2 tablespoons of tomato paste into the skillet and mix until sizzling and fully combined. Toss all of the beef cubes in the sauce and then transfer them onto a plate and set them aside for now.
Set the skillet back over medium heat, add 2 diced sweet bell peppers in with the leftover beef juices and cook for 3-4 minutes or until slightly softened.
Add the remaining 3 cloves of finely minced garlic in with the peppers and stir to combine.
Add the cooked quinoa (2 cups dry/4 cups cooked) along with a big pinch of salt and the juice from a large lemon. Mix until everything is evenly distributed and then transfer the skillet off of the heat.
Add a diced english cucumber, about 1/2 cup of finely chopped fresh parsley and more salt and lemon juice, if desired.
Now all there is to do is divide the quinoa between your meal prep containers and then add the beef and a few lemon wedges.
Meals for this week are officially done.
The sweet bell peppers, crisp cucumber, lemon juice, garlic and parsley folded into tender quinoa creates a wonderfully flavorful Mediterranean inspired base for these delicious bowls.
I hope you give this recipe a try! I think you are going to love it…
Mediterranean Quinoa & Beef Bowls
Ingredients
- 2 pounds of beef, tenderloin or top sirloin
- 1 tablespoon of seasoned salt
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 6 cloves of garlic, finely minced
- 2 tablespoons of tomato paste
- 2 sweet bell peppers, diced
- 1 english cucumber, diced
- 1/2 cup of fresh parsley, finely chopped
- 2 cups of dried quinoa, cooked (4 cups cooked)
- 1 teaspoon of salt
- 2 tablespoons of fresh lemon juice
- lemon wedges (optional)
Instructions
- Allow the beef to come to room temperature and then slice into bite sized cubes and season generously with seasoned salt
- Cook 2 cups of dried quinoa according to instructions on the packaging and then set aside
- Place a large skillet over medium to medium high heat and sear the beef for 2 minutes per side
- Transfer the skillet off of the heat and push the beef onto one side of the skillet
- Add 2 tablespoons of butter, 2 tablespoons of tomato paste and 3 cloves of finely minced garlic and mix until combined
- Toss the seared steak in the garlic butter and then transfer onto a plate and set aside for now
- Return the skillet to medium heat and add 2 diced sweet peppers into the leftover beef juices and cook for 3-4 minutes
- Add the remaining 3 cloves of finely minced garlic and the cooked quinoa and mix until combined
- Transfer the skillet off of the heat and add the diced english cucumber, 1/2 cup of finely chopped fresh parsley and another pinch of salt and mix until everything is evenly distributed
- Divide the quinoa between your meal prepping containers, top with the beef and add a few lemon wedges
- Chill in airtight container. Microwave until warm when ready to enjoy.
