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Beef & Mushroom Quinoa with Roasted Tomatoes Yield: 5 Servings Ingredients:
Flank Steak:
2 pounds Beef Flank Steak
½ cup Lite Italian Dressing
Beef & Mushroom Quinoa w/ Roasted Tomatoes:
1-3/4 cup Fresh Tomatoes, Chopped
1 tsp. Olive Oil
1-2/3 cup Fresh Portabella Mushroom, Chopped
½ cup Red Onion, Chopped
5 cups Quinoa, Cooked (per package instructions)
1-1/4 cup Frozen Sugar Snap Peas
5 tbsp. Fresh Spinach, Shredded
5 pinch Cracked Black Pepper
1-1/4 cup Beef Broth, Gluten Free
Flank Steak:
1. In a bowl or a large zip lock bag; marinate the meat and the dressing for 4-6 hours.
2. Place the meat on a roasting pan and bake at 250F for 30-40 minutes or char broil.
3. Cook to medium-medium well; let rest for 15 minutes before slicing on a bias, into 1oz slices.
Beef & Mushroom Quinoa w/ Roasted Tomatoes:
1. Preheat oven to 375F.
2. On a sheet pan, roast tomatoes for 10 minutes.
3. In a pan, over medium heat, sprayed with non-stick pan coating; sauté mushrooms, onions and garlic until lightly browned.
4. Combine the sautéed mushrooms with the cooked quinoa.
5. Rough chop the snap peas; steam or boil until tender.
Plate Assembly:
Serve ¾ cup mushroom quinoa with a ¼ cup bed of sugar snap peas on top. Place three 1oz slices of flank steak, down the sides of the quinoa.
Top with 1 tbsp. of shredded spinach, ¼ cup roasted tomatoes and a pinch of cracked pepper per serving.
Drizzle each plate with ¼ cup of hot beef broth.
