- LRN Recipe Box
- 7 Ingredients or Less
- Made with milk products
- Heart Healthy
- Low Calorie
- Low Carb
- Low Sodium
- President's Choice
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1 pkg (225 g) PC Organics Quinoa
2 beef tenderloin steaks, each 1-inch (2.5 cm) thick (about 1 lb/450 g)
2 tbsp (25 mL) olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) freshly ground black pepper
2 sweet red peppers, seeds removed and quartered lengthwise
1 medium sweet onion, sliced in ¼-inch (5 mm) thick rounds
4 cups (1 L) loosely packed Baby Spinach, roughly chopped
1/2 cup (125 mL) PC Blue Menu Zesty Italian Dressing
1 tbsp (15 mL) fresh lemon juice
¼ cup (50 mL) chopped Italian flat leaf parsley
Charred Beef and Vegetable Quinoa Salad
Quinoa is the 'it' grain! Higher in protein and lower in carbohydrates than other grains, it is a nutritious addition to your diet. In this restaurant-worthy barbecued salad, it's paired with grilled beef and veggies.
Difficulty Level: Advanced
Prep time: 15 minutes
Cook time: 30 minutes
Per serving: 320 calories
Fat: 11 g
Sodium: 570 mg
Carbohydrate: 35 g
Fibre: 5 g
Protein: 19 g
High in Fibre
Excellent Source of Iron
Source of Vitamin A
Source of Vitamin C
Preheat barbecue to high heat.
In small saucepan, bring 2 cups (500 mL) water to boil. Stir in quinoa; reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork; set aside.
Meanwhile, place steaks on baking sheet; brush with 1 tbsp (15 mL) of the olive oil; sprinkle with ¼ tsp (1 mL) of the salt and ¼ tsp (1 mL) of the pepper. In bowl, toss peppers, onions, remaining olive oil, ¼ tsp (1 mL) of the salt and ¼ tsp (1 mL) of the pepper until vegetables are coated. Arrange steaks and vegetables in single layer on grill. Cook steaks for 2 minutes then give them a quarter turn and cook for another 2 minutes; turn steaks over and repeat process for another 4 minutes or until cooked to desired level. Cook vegetables for 8 to 12 minutes, turning over about every 4 minutes or until lightly charred and tender. Transfer steaks and vegetables to cutting board; let stand for 5 minutes.
Cut each steak in half; cut each half into thin slices. Transfer steak slices to medium bowl. Roughly chop grilled vegetables; add to bowl with steak. Stir in cooked quinoa, spinach, dressing, lemon juice and remaining salt and pepper, tossing to combine. Arrange on serving platter; sprinkle with parsley.