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Quinoa and Steak Dinner with Microgreens and Roasted Tomatoes Recipe
This Quinoa and Steak Dinner with Microgreens and Roasted Tomatoes is a quick and healthy meal that can be prepared in under 30 minutes. The quinoa is high in protein and fiber, while the steak provides a good source of iron. The microgreens add a fresh, vibrant crunch, while the roasted tomatoes add a sweet flavor burst. This dish is ideal for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Preheat the oven to 400 degrees Fahrenheit.
- Rinse the quinoa and place it in a saucepan with 2 cups of water.
- Bring to a boil, then reduce to a low heat and cook for 15-20 minutes, or until the vegetables are tender.
- While the quinoa is cooking, toss the cherry tomatoes in olive oil, salt, and pepper.
- Place them on a baking sheet and roast for 10-12 minutes, or until they begin to burst.
- Season the steak liberally with salt and pepper.
- Cook the steak in a skillet over medium-high heat for 3-5 minutes per side, or until it reaches the desired level of doneness.
- Allow the steak to rest for a few minutes before slicing it crosswise.
- Distribute the cooked quinoa evenly among four plates.
- Add sliced steak, roasted tomatoes, and microgreens to the top.
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