Steak & Quinoa Bowl

Lunch / Dinner

Steak & Quinoa Bowl

The challenge of planning weeknight dinners can drive anyone crazy. We're here to help with this simple and healthy Steak & Quinoa Bowl. It's packed with vegetables and tossed with a balsamic mustard vinaigrette that melds this dish together. Plus, it's colorful and a real feast for the eyes.

Makes

4 servings

Total Time

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Ingredients

FOR THE VINAIGRETTE, WHISK:

FOR THE BOWL, TOSS:

Instructions

Preheat oven to 450°.

For the vinaigrette, whisk together oil, vinegar, Dijon, and garlic; season with salt and pepper.

For the bowl, toss potatoes with 1 tsp. oil and cayenne; season with salt and pepper. Drizzle ½ tsp. oil on each side of cabbage and season with salt and pepper. Place potatoes and cabbage on a baking sheet and roast until tender, 20 minutes; chop cabbage.

Heat remaining 1 Tbsp. oil in an ovenproof sauté pan over mediumhigh. Sear filets on 1 side, about 4 minutes. Flip filets, transfer pan to oven, and cook until a thermometer inserted into centers registers 130° for medium-rare, 59 minutes. Transfer filets to a plate, tent with foil, let rest 10 minutes, then thinly slice.

Toss arugula, potatoes, cabbage, filet slices, quinoa, tomatoes, and radishes with vinaigrette.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 391

% Daily Value*

Total Fat 19g 29%

Saturated Fat 3g 15%

Cholesterol 45mg 15%

Sodium 147mg 6%

Carbs 35g 11%

Protein 23g

*Percent Daily Values are based on a 2,000 calorie diet.

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