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Steak & Quinoa Protein Bowl
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Description
Thinly sliced grilled sirloin steak served on a bed of quinoa topped with fresh vegetables that have been drizzled with olive oil and seasoned with fresh basil.
Ingredients
- 8 ounces, weight Sirloin Steak
- 1 teaspoon Olive Oil, For Steak
- Salt And Pepper
- 1 cup Dry Quinoa, Cooked Per Package Instructions
- 1 cup Cucumbers Sliced
- 1 cup Tomatoes, Diced Small
- 5 leaves Basil, Thinly Sliced
- 2 Tablespoons Diced Scallions
- 1 Tablespoon Olive Oil, As Desired For Salad
- Salt And Pepper, to taste
Preparation
Preheat grill to medium heat. Rub olive oil over both sides of the steak. Sprinkle with salt and pepper. Place steak on grill and cook each side for 5 minutes for medium-well done (or cook according to your preference). Take the steak off the grill, put it on a clean plate, cover the steak with a sheet of foil and let it rest for 5 minutes. Thinly slice the steak.
Between two bowls, evenly divide the quinoa and top quinoa with steak. Evenly divide the cucumbers, tomatoes, basil and scallions between the bowls. Drizzle the vegetables with olive oil and season with salt and pepper to taste.
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