Quinoa and Steak Dinner with Microgreens and Roasted Tomatoes
Posted by Naomi C
Quinoa, Black Pepper, Salt, Flank Steak, Cherry Tomatoes, Olive Oil
Featuring Over 150 Gluten-Free Recipes Made With Quinoa, Shipped Right to Your Door
Featuring Over 150 Gluten-Free Recipes Made With Quinoa, Shipped Right to Your Door
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.
Ingredients
- 1 cup quinoa
- 1/4 tsp black pepper
- 1/2 tsp salt
- 2 cup microgreens
- 1 pound flank steak
- 2 cups water
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
- 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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