Steak Quinoa and Steamed Vegetables

This steak quinoa and steamed vegetables with a garlic sesame sauce is a quick, healthy and delicious dinner option. Perfect for a weeknight and also great for weekend cooking too.

I have come to really love quinoa over the years. If you know anything about healthy eating you know that quinoa is healthy because it’s a complete protein. Without getting too complex, it means that it contains 9 of the essential amino acids needed by the human body.

When made right quinoa is delicious too! The first time I tried it I actually did not like it and struggled to understand what all the excitement was about for this new super grain. The problem was with me,  I wasn’t making it right. I didn’t follow the steps to making it taste good and mine tasted bitter and crunchy.  Here are a few tips that make Quinoa taste great!

1- ALWAYS rinse your quinoa! If you don’t rinse it, it will be bitter.

2- Cook in some kind of stock – Vegetable, Chicken, Beef, etc. This infuses those tasty little grains with some great flavor. If you don’t want to use stock then add a little salt to the water you are cooking in.

3- The quinoa is done when the little swirly tails pop out. That is when it’s most tender. If you don’t see any tails and the liquid you are cooking in had dried up, add more and keep on cooking until they come out.

Now when I make it, me, my husband and my KIDS love it!

What you need to make this steak, quinoa and steamed vegetables:

Serves 6 – servings can be adjusted on the recipe card below for less or more servings

For the Quinoa:

• 3 cups dry quinoa
• 2 tablespoons toasted sesame oil
• 6 cups chicken stock
• 1/4 cup soy sauce

For the Vegetables:

• 6 cups frozen vegetables – I like to use a stir fry variety or something with broccoli, cauliflower, carrots and sugar snap peas

For the Steak:

• 1 1/2 pounds steak of choice 
• 1 teaspoon salt – to taste
• 1/2 teaspoon black pepper – to taste
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder

For the Sesame Garlic Sauce:

• 2 tablespoons garlic – minced or 1 teaspoon garlic powder
• 1 tablespoon fresh ginger – minced or 1 teaspoon dried ginger
• 2 tablespoons toasted sesame oil
• 1 1/2 cups chicken stock
• 1/4 cup soy sauce or soy sauce substitute
• 1/4 cup water
• 1 tablespoon cornstarch

Instructions

1. Toast quinoa in sesame oil on medium high heat for about 2-3 minutes.
2. Mix soy sauce and chicken stock together then add to the quinoa and bring to a boil then reduce to a simmer for 15-20 minutes or until the little curly “tails” can be seen.
3. Steam vegetables according to package directions.
4. Season steak with salt, pepper and garlic powder and sear in a pan with olive oil. Cook to desired temperature and doneness. When cooked let rest before slicing in thin slices.
5. For sauce, in a small sauce pan, add toasted sesame oil, garlic and ginger. Sauté on medium heat for about 1-2 minutes or until garlic is golden. Add chicken stock, soy sauce and bring to a boil. Reduce to a low simmer.
6. In a small bowl, combine water and cornstarch then add to the simmering sauce and bring mixture to a boil for a minute or until the sauce begins to thicken slightly.
7. Suggested assembly, Place about 1 cup quinoa on a plate. 1 cup steamed vegetables, about 4 ounces sliced steak and top everything with about 1/4 cup garlic sesame sauce.

Here are a few other recipes you may love:

Grilled Italian Pork Steaks
Swiss Chard Wrapped Beef Enchiladas
Apple Chicken Salad

Print Recipe

5 from 1 vote

Steak, Quinoa and Steamed Vegetables

Quick, healthy and delicious dinner.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dinner, Main Dish, Vegetable

Cuisine: Beef, Dinner, steak, vegetables

Keyword: 30 minute, Dinner, Easy Recipes, Healthy Recipes, quinoa, Vegetables, Weekend Dinner, Weeknight Dinner

Servings: 6 people

Ingredients

• For the quinoa:
• 3 cups dry quinoa
• 2 tablespoons toasted sesame oil
• 6 cups chicken stock
• 1/4 cup soy sauce
• For the vegetables:
• 6 cups frozen vegetables – I like to use a stir fry variety or something with broccoli cauliflower, carrots and sugar snap peas
• For the steak:
• 1 1/2 pounds steak of choice
• 1 teaspoon salt – to taste
• 1/2 teaspoon black pepper – to taste
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• For the sesame garlic sauce:
• 2 tablespoons garlic – minced or 1 teaspoon garlic powder
• 1 tablespoon fresh ginger – minced or 1 teaspoon dried ginger
• 2 tablespoons toasted sesame oil
• 1 1/2 cups chicken stock
• 1/4 cup soy sauce or soy sauce substitute
• 1/4 cup water
• 1 tablespoon cornstarch

Instructions

• Toast quinoa in sesame oil on medium high heat for about 2-3 minutes.
• Mix soy sauce and chicken stock together then add to the quinoa and bring to a boil then reduce to a simmer for 15-20 minutes or until the little curly “tails” can be seen.
• Steam vegetables according to package directions.
• Season steak with salt, pepper and garlic powder and sear in a pan with olive oil. Cook to desired temperature and doneness. When cooked let rest before slicing in thin slices.
• For sauce, in a small sauce pan, add toasted sesame oil, garlic and ginger. Sauté on medium heat for about 1-2 minutes or until garlic is golden. Add chicken stock, soy sauce and bring to a boil. Reduce to a low simmer.
• In a small bowl, combine water and cornstarch then add to the simmering sauce and bring mixture to a boil for a minute or until the sauce begins to thicken slightly.
• Suggested assembly, Place about 1 cup quinoa on a plate. 1 cup steamed vegetables, about 4 ounces sliced steak and top everything with about 1/4 cup garlic sesame sauce.