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Steak and Chard Quinoa Bowls

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  • Prep 20 min
  • Total 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.
Updated Sep 20, 2016
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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

Steps

  • 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.

Expert Tips

  • tip 1
    Having vegetarians and meat-eaters at the same table? Just leave the steak off for a veggie-friendly version!
  • tip 2
    The method for roasting the chard is great for any sturdy green, from kale to mustard greens.

Nutrition Information

440 Calories, 18g Total Fat, 25g Protein, 42g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
810mg
34%
Potassium
640mg
18%
Total Carbohydrate
42g
14%
Dietary Fiber
5g
21%
Sugars
10g
Protein
25g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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