Lunch salads, a regular feature on my weekly menu, make an appearance at least once or twice a week, usually on Monday or Tuesday. I appreciate the simplicity of tossing together a variety of grains and veggies with leftover protein. Today, with the Labor Day grilling behind us, I found myself with a grilled strip steak and an abundance of leftover vegetables, perfect for a quick and flavorful lunch. Adding a cup of cooked quinoa and a can of garbanzo beans made this the perfect Grilled Strip Steak & Quinoa Chopped Salad, a dish that's not only quick to pack but also packed with flavor and brimming with health benefits, keeping you on track with your wellness goals.
Ingredients for my Steakhouse Grilled Steak & Quinoa Chopped Salad
3 Large Romaine Hearts, Chopped into bite-sized pieces
2 c. Colorful Chopped Greens and Veggies (Cole slaw mix, broccoli slaw mix, a bagged specialty salad kit) I used the greens from an 11.57-ounce bag of Taylor Farms Everything Chopped Kit and saved the dressing and bagel toasts for another purpose. Various cabbages, kale, broccoli, and cauliflower bits work well in this salad.
1/2 c. Red Onion, chopped
1/2 c. Grilled or Raw Mushrooms, sliced
1 c. Quinoa, cooked and cooled
1 can Garbanzo Beans, drained and rinsed
8-10 oz. Lean, grilled Strip Steak, seasoned with a steakhouse-style seasoning blend, sliced or chopped into bite-sized pieces
2 Roma Tomatoes, seeded and chopped
3/4 c. Shredded Sharp Cheddar Cheese
Jalapeno Slices
Instructions for my Grilled Steak & Quinoa Chopped Salad
Assemble the Salads. I use these wonderful dinner bowls when serving these salads for lunch or dinner at home. I LOVE these bowls and use them for soup, pasta, stir-fry and salads every chance I get. You could build these salads on a dinner plate or in a large mason jar with a lid. My daughter likes to keep her salad ingredients separate until she is ready for lunch, so a large Bentgo salad container is her go-to serving dish for this salad.
Begin by dividing the greens between four serving bowls or containers. Divide the other ingredients likewise into fourths and layer onto the salad. Top with shredded cheese and jalapeno slices, if desired, and serve with buttermilk ranch dressing.
These Salads are Perfect Make-Ahead Lunches!
These are great to make ahead on a meal prep day! This salad can be prepared in advance and stored in the refrigerator for up to 3 days, making it a perfect option for meal prep.
Substitutions are Easy.
If you are avoiding red meat, you can easily substitute for a grilled chicken or shrimp.
No shredded cheese? Chop up pieces of sliced cheese or chunks of feta or mozzarella instead of shreds.
Not a fan of cabbage or broccoli? The vegetables possibilities are pretty endless. Use what you have on hand to elevate your plain green salad to a colorful, crunchy bowl that you will enjoy eating!
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