A quick, easy, healthy lunch or light meal. Filed Under: 30 minute meals, Lunch, Main dishes Tagged With: beef, chard, dressing, leftovers, quinoa, steak, tahini, My household loved this recipe! Yes, cottage cheese. Or, more often, I am rushing and end up having something super quick and boring. Use fork to separate grains. While the recipe below and photos show what I used, you can be pretty flexible in what goes in here. When the steak is ready to cook, heat a griddle pan until smoking and reserve the marinade. Cook for a couple minutes until they soften then add the chard leaves and wilt down. Sprinkle beef with steak seasoning; add to skillet and cook 2 to 3 minutes. Angus Steak Bowl. Steaks and quinoa crammed with juicy tender steak, crunchy greens, grains and a creamy tzatziki sauce. Course: breakfast. This site uses Akismet to reduce spam. Remove from heat. Place the flank steak in a baking dish or a ziplock bag. 4. Cooking Time: less than 30 minutes. See more details in the policy page. In a small bowl, combine brown sugar, soy sauce, sesame oil, red pepper flakes, … Your email address will not be published. Add the steak and cook, turning once, 4 to 5 minutes per side for medium-rare, or until done to your liking. Transfer bell peppers to same plate as corn. Cover steak with foil and let rest for 10 minutes while preparing the vegetables for the quinoa bowls. Antibiotic-free, vegetarian fed chicken breast (Coleman's brand). Kir Imperial – raspberry champagne cocktail. Add the corn. Remove to a cutting board and let rest 10 minutes before slicing. Reply. To the pan, add the spinach. Yum! The other day, I saw some lovely looking ribeyes but they just didn’t quite work so I ended up getting too much. These easy grilled steak burrito bowls start off with quinoa which we actually keep in our freezer as a quick and easy healthy dinner meal prep. January … Cook the steak for 2 ½ mins on each side for medium-rare – brush the marinade over each side as they cook. You see, I have a slight dilemma when it comes to buying some foods at the moment. Slice the steak against the grain into thin slices and then into bite-sized pieces. Place the parsley, garlic, olive oil and vinegar in a food processor and pulse until … We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Home » Lunch » Leftover steak and quinoa bowl. Additional toppings available. Basil pesto or lemon dill vinaigrette. Recently, I made a vegan Quinoa Bowl where I cooked the quinoa … Cooking Method: steamed, chargrilled, baked. To top it off, I made a simple and delicious lemon tahini dressing. This post may contain affiliate links, where we earn from qualifying purchases. Season to taste with salt and pepper. Most recipes are easy to make and healthier, but there are treats too! Transfer corn to a plate. Gluten Free & Vegan. I, meanwhile, might make something that ends up here (so I can do pretty well out of it). Welcome! Assemble the bowls: To assemble the bowls spoon some cooled quinoa into each bowl. Transform leftover steak into this tasty leftover steak and quinoa bowl with sautéed chard and lemon-tahini dressing. I’ve got used to the “what am I having for lunch tomorrow” question in the evening and do feel a little bad if the answer is buy something. It makes a great lunchbox (good mixed too) and you can make extra of everything and eat over a couple days, with variations as you have. Slice one green and one red bell pepper and slice … It may have a few components, but it all comes together quickly. If you want to add protein, you can. These days I usually manage for him at least. This looks so good! Add 11/4 cups cold water, cover with a plate and microwave on high for 5 minutes. However, I have a fondness for top sirloin, flat iron and strip steaks as they don’t need a lot of special attention to come off the grill juicy, delicious and tender. Transform leftover steak into a tasty bowl of goodness without much effort – you’ll be wanting leftover steak more often! Coriander quinoa and corn bowl with tortilla chips. The bowls are gluten-free and vegan. Fajita Quinoa Bowls-veggie fajitas, quinoa, and all of your favorite fajita toppings in one bowl! Lemony Turmeric Quinoa-Cauliflower Steak Bowl Pesto Corn & Zucchini Steak Bowl As far as steaks go, anything will do. Slice the chard, both stalks and leaves, separating the two. When you’re ready to cook the steak, you can grill, broil or pan sear it … These bowls of quinoa are a dinner th Assemble the bowls: Divide the quinoa among 4 shallow bowls… This can be eaten warm or cold. In a bowl, whisk together the soy sauce, olive oil, sherry, brown sugar, garlic, ginger, salt and pepper. To serve, fill bowls with desired amounts of quinoa, steak, corn, bell peppers, spinach, and avocado. I too decided to make a quinoa bowl with all the good winter veggies. Mix together the dressing (lemon, tahini, oil and honey) until smooth and pour over the top. 30 minute meal, buddha bowl, leftover steak, approx – 2-3 slices – any cut, as you have, approx – a few leftover vegetables such as roasted sweet potatoes or beets. See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store. Some things are very easy to adapt the quantities, like pasta, but things like steaks are a bit trickier. Enjoy the party!? Choice of grain and of side. If you've hopped on the … 4 genius meat-free dishes for your next summer … Cook the quinoa according to packet instructions. Vegan quinoa bowl with Roasted Veggies and Avocado Sauce is made with oven roasted beets, sweet potatoes, cauliflower, asparagus and pan toasted chickpeas, served over a fluffy bed of quinoa and drizzled with a creamy and flavorful avocado dressing. By checking box you agree to your email address being used to send you newsletters. Thanks for bringing this at Fiesta Friday table, Caroline! In a bowl, combine the olive oil, lime juice, garlic, chili peppers, paprika, ginger, … Change up the grain and vegetables to what you have or prefer. Generously season both sides of the steak with salt and pepper. Add sliced steak, stir-fried veggies, salsas and sliced avocado in a circle around the quinoa in the middle of the bowl. Transform leftover steak into this tasty steak and quinoa bowl with sautéed chard and lemon-tahini dressing. Warm the olive oil in a small skillet and add the scallions and chard stalks. Serves: serves 2. With two young kids, they don’t quite eat full portions and eat more of some things than others. Judi Hershel says. Put together the bowls with the quinoa, chard, chopped up steak, leftover veg and raisins. Coat quinoa in 1 tsp oil in a microwave-safe bowl. Place the parsley, garlic, olive oil and vinegar in a food processor and pulse until well chopped, but not puréed, scraping down the sides of the bowl as necessary. Chicken, fish, beans, steak, or cottage cheese are good options. Difficulty: not too difficult. See recipe. This vegan quinoa bowl … ? 5. Love the idea of adding poms. Transfer the steak to a cutting board and spread 2 tablespoons of chimichurri sauce on the steak. Add … Drizzle desired amount of ponzu sauce on top, and serve with a sprinkle of fresh cilantro leaves. In the same pan used to sear the steak, add 1 teaspoon olive oil and heat over medium-high heat until oil begins to shimmer. I ended up making this leftover steak and quinoa bowl which was so good, I think I’ll be over-buying steak more often. If I just get what I would buy for two, we’ll feel a bit short, but buying for three is still too much. Quinoa, Kale + Pesto Breakfast Bowls. Add bell peppers and cook until they are tender-crisp. A balanced meal, mild, quick and loaded with Greek flavors. The result is something both delicious and healthy. Add the steak and cook 3 to 5 minutes per side for medium rare. Grass-fed grilled New York Strip loin steak, served with chimichurri sauce, choice of grain and of side. This leftover steak and quinoa bowl is such a tasty way to repurpose leftovers into a totally new dish without much effort. Thank you for sharing. Sauté corn, scraping up any brown bits from the pan, until it is warmed through. I think I will Jhuls, or at least find some other excuse to make this again, for sure 🙂, Your email address will not be published. Add your fave … Then I quickly sautéed some chard with a couple scallions/spring onions and cooked some quinoa. However we weren’t exactly disappointed in how I used up the leftover steak. I have made a Caprese Quinoa Bowl with your usual suspect (tomato, mozzarella, basil and pesto, and parmesan). Add 1-3 teaspoons of water to the pan and cover if necessary to help the spinach wilt. Pour it over the flank steak and marinate anywhere from 30 minutes to 2 hour or even overnight! Stir in quinoa, beans, bell pepper, tomatoes, cilantro and spinach, toss to coat. The lemon-tahini sauce was to die for 🙂. Heat the oil in a large, heavy duty cast iron skillet over high heat until almost smoking. Thanks - you have successfully subscribed! Toppings Bowl… I am not as good at doing it for myself any more, but I used to always make enough food to have leftovers both for myself and my husband most days during the week. Set aside. Slice the chard, … Required fields are marked *. I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Stand, covered, for 5 minutes to steam. If pan is dry, add another teaspoon of olive oil. I seared both sides of the steak in a hot skillet and cooked it to 130° F. I removed the steak from the pan, tented it with tin foil and allowed it to rest while I finished prepping the meal, then sliced it just before tossing it into the skillet with the cooked brown rice and quinoa. I agree – you should overbuy steak in the future. This post may contain affiliate links, where we earn from qualifying purchases. Remove from the heat. Josh thinks I am weird, but you should try it:) Roasted Vegetable Quinoa Bowls … Please send me more tasty recipes! Chicken and Sun-Dried Tomatoes in Creamy Madeira Sauce ». Steak & Quinoa Bowls with Carrot Ribbons & Peppery Greens The carrot ribbons start this meal off with a burst of colour, and the rest of it is pretty showstopping too—top sirloin steak medallions, seared and served over garlicky quinoa, with a baby lettuce mix. So good, I know I’ll be buying a bit too much steak on purpose in the future. Season to taste with salt and pepper. I had originally made some sweet potato fritters to go with the steak, so we had some of those leftover as well. Arrange each of the toppings into individual piles – the red onion, … That’s so wonderful to hear Lindsey, thanks for letting me know! Your email address will not be published. Drizzle it all with a sunny vinaigrette and a scattering of scallions for extra bite. When I go out … Assemble the bowls, add 1/2 cup of quinoa to bowl, 1 cup of green leaf lettuce, half an avocado, corn, fajita steak, peppers and onions, top with chimichurri sauce … Grilled Chicken Breast Bowl. Then there are other days when we have enough leftover for both of us, at least with some adaptation, as happened with some leftover steak the other day. For the ¼cup you’ll need approx ½ cup plus 1tbsp (140ml), place both in a small pan, cover and bring to a boil, reduce to a simmer and cook for approx 10min until the water is absorbed and the quinoa opens up little tendrils. Then rub each side with about 1 tablespoon of chimichurri sauce. Sometimes the size works to cut part off for the boys, but not always. Sauté spinach until it is wilted. Load More. Learn how your comment data is processed. Love this easy and healthy one bowl recipe! We use the same things in this Healthy Sausage Kale Quinoa … Savoury Mexican quinoa breakfast bowl. Additional toppings available. Meanwhile, slice the scallions, including most of the green part. I love that you made this dish as it sounds so delicious to me and oh I love that dressing! A quick, easy, healthy lunch or light meal. I LOVE topping my bowl with cottage cheese. The ultimate feel good meal. Read More…. While steak is resting, whisk together remaining 4 teaspoons oil, remaining 1/4 teaspoon salt, orange juice, vinegar, adobe sauce, cumin and honey in a large bowl. Kitchen. In a large mixing bowl toss the dressing through the quinoa. I was kind of inspired by my recent Buddha bowl and had the idea to put together a healthy bowl using the leftover steak with some grains and vegetables. Leave the steak to rest on a chopping board before slicing. Add a little more water if needed if it’s not cooked and water has absorbed. Lots of variety, lots of flavor. However you can use any leftover veg you have in place of them. Back to Top. Meanwhile, slice the scallions, including most of the green part. Cut steaks diagonally across the grain into thin slices and cut slices into bite size pieces. See more details in the policy page. 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