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Mediterranean Steak & Hummus Bowl

Mediterranean Steak & Hummus Bowl

Prep time: 15 minutes, plus standing
Cook/Roast Time: 17 minutes
Serves: 4

  • 1 cup quinoa
  • 1 1/2 cups cubed eggplant
  • 1/2 teaspoon chopped fresh oregano
  • 1 lb boneless beef flank steak
  • 1 tbsp olive oil
  • 1 Roma tomato, chopped
  • 2/3 cup hummus
  • 1/4 cup crumbled feta cheese
  • 1/4 cup plain nonfat Greek yogurt
  • 1 tbsp chopped fresh parsley


  1. Preheat oven to 400°, spray rimmed baking pan with cooking spray. Prepare quinoa as label directs.
  2. Spread eggplant on prepared pan; spray with cooking spray and sprinkle with oregano. Roast 10 minutes.
  3. Sprinkle with steak 1/4 teaspoon each salt and pepper. In large skillet, heat oil over medium-high heat; add steak and cook 6 minutes or until browned, turning once. Push eggplant to 1 side of pan; place steak opposite side.
  4. Roast steak and eggplant 7 minutes or until internal temperature of steak reaches 145° for medium-rare (or desired doneness). Transfer steak to cutting board; cover loosely with foil. Let stand 10 minutes; slice steak against the grain.
  5. Divide quinoa into 4 bowls; top with tomato, hummus, cheese, eggplant, steak, yogurt and parsley.

Per serving: 489 calories, 22g fat (6g saturated), 74mg cholestrol, 459mg sodium, 37g carbohydrates, 5g fiber, 3g sugars, 0g added sugars, 34 g protein.

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