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Steak and Chard Quinoa Bowls

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Steak and Chard Quinoa Bowls
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 4
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Indulge your desire for steak while getting your veggies too, with this fun riff on risotto using quinoa.

Ingredients

3
tablespoons olive oil
1 1/2
cups diced medium yellow onions
1/4
teaspoon salt
1/2
teaspoon red pepper flakes
1
cup uncooked quinoa, rinsed
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2
cups water
1/2
cup shredded Parmesan cheese (2 oz)
4
cups roughly chopped Swiss chard, from 1 bunch with ribs removed
1
boneless beef sirloin steak, 3/4 to 1 inch thick (8 oz)
1
teaspoon Montreal steak seasoning

Directions

  • 1 Move oven rack 4 inches from broiler. Heat oven to 400°F. Line large rimmed baking sheet with foil.
  • 2 In 4-quart saucepan, heat 1 tablespoon of the oil over medium heat. Add onions, 1/8 teaspoon of the salt and the red pepper flakes; cook 6 to 7 minutes, stirring occasionally, until onions are softened and lightly browned. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Add tomatoes and water. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat to low. Cook 18 to 23 minutes, stirring once, until liquid is absorbed and quinoa is thoroughly cooked. Remove from heat; stir in 1/4 cup of the cheese.
  • 3 Meanwhile, place chard on baking sheet. Drizzle with 1 tablespoon of the oil, and sprinkle with remaining 1/8 teaspoon salt. Toss to coat; spread in even layer. Bake 5 to 7 minutes or until wilted. Transfer to medium bowl; set aside, uncovered.
  • 4 Replace foil on baking sheet. Rub steak with remaining 1 tablespoon oil, then rub in steak seasoning. Place on baking sheet. Broil with top 4 inches from heat 3 to 4 minutes on first side. Turn; broil 2 to 4 minutes or until steak reaches desired doneness, 145°F for medium-rare or 160°F for medium. Transfer to cutting board; cover with foil tent. Rest 5 minutes; slice very thinly across the grain.
  • 5 Divide quinoa mixture among 4 bowls; top with steak and chard. Sprinkle with remaining 1/4 cup cheese.
Tips  

Having vegetarians and meat-eaters at the same table? Just leave the steak off for a veggie-friendly version!

The method for roasting the chard is great for any sturdy green, from kale to mustard greens.

Nutrition Information 
No nutrition information available for this recipe
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