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.
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, 5–9 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.