Lunch salads are a regular on my weekly menu, usually making an appearance once or twice a week—most often on Monday or Tuesday when I want something fresh, filling, and low-effort. I really appreciate the simplicity of tossing together a mix of grains and veggies with leftover protein and calling it lunch.
With weekend grilling behind us, I found myself with a grilled strip steak and plenty of leftover vegetables in the fridge—exactly what I needed for a quick, flavorful meal. Adding a cup of cooked quinoa and a can of garbanzo beans turned those leftovers into this Grilled Strip Steak & Quinoa Chopped Salad. It’s easy to prep, easy to pack, and full of bold, steakhouse-style flavor—while still feeling balanced and nourishing.
Why This Steak & Quinoa Salad Works
- High-protein and satisfying, thanks to steak, quinoa, and chickpeas
- Great for meal prep, holding up well for several days
- Flexible and forgiving—use what you have on hand
- Hearty enough for lunch or dinner, without feeling heavy
Ingredients: Steakhouse Grilled Steak & Quinoa Chopped Salad
- 3 large romaine hearts, chopped into bite-sized pieces
- 2 cups chopped greens & veggies (coleslaw mix, broccoli slaw, or a specialty salad blend). I used the greens from an 11.57-oz bag of Taylor Farms Everything Chopped Salad Kit and saved the dressing and toppings for another meal
- ½ cup red onion, chopped
- ½ cup mushrooms, grilled or raw, sliced
- 1 cup quinoa, rinsed, cooked and cooled
- 1 (15-oz) can garbanzo beans, drained and rinsed
- 8–10 oz lean grilled strip steak, seasoned with steakhouse-style seasoning and sliced or chopped
- 2 Roma tomatoes, seeded and chopped
- ¾ cup shredded sharp cheddar cheese
- Jalapeño slices, to taste
- Buttermilk ranch dressing, for serving
Kitchen Tip
Don't Skip the Rinse.
Give quinoa and canned beans a quick rinse under cold water before adding them to the salad. It only takes a minute and helps keep the flavors clean and the texture light—especially when this salad is headed for meal prep.
How to Make Grilled Strip Steak & Quinoa Chopped Salad
Assemble the Salads
Divide the romaine evenly between four bowls or containers. Layer the remaining ingredients evenly over the greens. Finish with shredded cheddar and jalapeño slices, if you like a little heat, and serve with buttermilk ranch dressing on the side.
When I’m serving these at home, I usually reach for these big salad serving bowls—they’re perfect for salads, soups, pasta, and just about everything else. You can also build these salads on a dinner plate or layer them into a large mason jar if you’re packing lunch.
For meal prep days, my daughter prefers keeping everything separate until she’s ready to eat, so a Bentgo salad container works really well.
Make-Ahead & Meal Prep Tips (Best for Weekday Lunches)
- Assemble the salads without dressing and add it just before eating to keep the greens crisp.
- Store in airtight containers in the refrigerator for up to 3 days.
- For the best texture, layer sturdier ingredients like quinoa, beans, and steak beneath the greens.
- This salad holds up well and travels easily, making it a great option for work, school, or grab-and-go lunches.
FAQ: Grilled Strip Steak & Quinoa Chopped Salad
Can I make this grilled steak and quinoa salad ahead of time?
Yes—this salad is ideal for meal prep. Assemble everything without the dressing and store it in airtight containers in the refrigerator. It stays fresh and crunchy for up to three days, making weekday lunches much easier.
What can I substitute for strip steak?
If you’re avoiding red meat, grilled chicken or shrimp are both easy swaps and still make this salad feel hearty and satisfying. Rotisserie chicken works too if you’re short on time.
Can I use a different grain instead of quinoa?
Absolutely. Quinoa is great here, but farro, brown rice, barley, or couscous all work well. This is a good place to use whatever cooked grain you already have on hand.
Why should I rinse quinoa and canned beans?
Quinoa has a natural coating that can taste bitter if it isn’t rinsed away before cooking. A quick rinse under cold water helps keep the flavor clean and mild. Canned beans benefit from a rinse too—it removes excess sodium and the thick liquid they’re packed in, which improves both flavor and texture in salads.
How long does this steak and quinoa salad last in the refrigerator?
Stored without dressing, this salad will keep well for up to three days. For best results, keep wetter ingredients layered away from the greens until you’re ready to eat.
This is one of those reliable, use-what-you-have salads that I come back to again and again. It feels hearty, tastes great, and makes weekday lunches feel just a little more pulled together—even when life is anything but.
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