Steak Kabobs & Mediterranean Quinoa Salad

Shannon Slabaugh



The perfect, easy, barbecue recipe for the summer, this steak kabob and mediterranean quinoa salad recipe is a healthy entree to share with friends and family! Made with minimal ingredients, this balanced meal is packed with macro and micronutrients. Best part is, it only takes a few simple steps to make it! 


To make this recipe in 5-minutes or less, check out the Trifecta A La Carte items: 



grain bowl, high protein, meal prep recipes, healthy recipes, whole grain, grass fed beef
Greek, Middle Eastern, Mediterranean
DiabeticDiet, GlutenFreeDiet
recipe image

Steak Kabobs & Mediterranean Quinoa Salad

Cool time: 05 min
Prep time: 05 min
Print Recipe


A perfect recipe for summer, this fresh, whole food based meal provides a balanced and protein packed option for barbecues! Share with friends and family at a gathering or use as a fun and creative new way to meal prep! 


  • 1 4oz Piece of Trifecta Flat Iron Steak
  • 1/2 Cup of Bell Peppers
  • 1 Cup of Trifecta Asparagus
  • 4oz of Trifecta Quinoa
  • 1/4 Cup of Cherry Tomatoes
  • 1/2 Tbsp of Garlic, minced
  • 1 Tsp of Red Wine Vinegar
  • 1oz of Feta Cheese, crumbled
  • 1/2 Cup of Trifecta Portobello Mushrooms


  1. First, cut the steak up into chunks and alternate on a wooden skewer with bell peppers.
  2. Grill the kabob until lightly blackened on the outside.
  3. In a bowl, heat up the Trifecta quinoa in the microwave for 2 minutes. Then in another bowl, heat up the asparagus and mushrooms for 1 1/2 minutes.
  4. In a mixing bowl, mix the quinoa, asparagus, mushrooms, garlic, tomatoes, and red wine vinegar.
  5. Serve the quinoa salad on the side with the kabob.

Nutrition facts

serves 1
Calories Per Serving: 454
% Daily Value
23% Total Fat 14g
1% Cholesterol 5mg
15% Sodium 360mg
25% Total Carbohydrate 38g
Sugars 6g
39% Protein 39g
27% Vitamin A 27
110% Vitamin C 110

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