Written by: Elizabeth Elam, MS, RDN, LDN
Prep Time: 25 minutes
Cook Time: 15 minutes
Makes: 4 servings
1 ¼ cups water
¾ cup quinoa
1-pound flank steak, trimmed of fat
½ teaspoon kosher salt, divided
3 scallions, chopped
3 tablespoons coarsely chopped fresh ginger
3 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons canola oil
2 tablespoons reduced-sodium tamari (gluten-free option) or reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons wasabi powder
¼ teaspoon ground pepper
1 5-ounce package baby spinach
2 cups shredded carrots
2 cups coleslaw mix or shredded cabbage
- For the quinoa: Combine water and quinoa in a medium pan. Bring to a boil, cover, and reduce the heat to a simmer. Cook for 10 minutes. Remove from heat and let stand for 5 minutes. Transfer to a large bowl and allow to cool.
- For the Steak: Preheat grill to medium high heat. Season flank steak with ¼ teaspoon salt and pepper to taste. Oil the grill rack and grill the steak for 4-6 minutes. Flip steak and cook for an additional 4-6 minutes or until a meat thermometer reads 140-145 for medium rare. Allow to rest for at least 10 minutes. Slice into thin pieces, cutting against the grain.
- For the dressing: While the steak cooks, combine ginger, 3 scallions, vinegar, lime juice, oil, soy sauce, honey, wasabi powder, and ¼ teaspoon salt in a food processor. Pulse until smooth.
- For the salad: Toss spinach, carrots, cabbage, and quinoa in a bowl. Pour half the dressing over the salad and toss to combine. Divide the salad among 4 bowls and top with sliced steak. Chop the two remaining scallions for garnish and top each salad with 1 tablespoon of the remaining dressing.
Nutritional Information per Serving:
Serving Size: 3 oz. steak and 2⅓ cup salad
Calories: 411, Fat: 16g, Protein: 32g, Carbohydrates: 36g, Fiber: 6g, Sodium: 631mg
Nutrition Tip: A salad that hits all the taste buds. Sweet, salty, spicy, tangy, and umami. The combination of quinoa, lean steak, and vegetables makes a complete meal in one bowl. Use soy sauce as a substitute if you cannot find tamari in your local grocery store; however, the use of soy sauce is not a gluten free ingredient.
Adapted from: http://www.eatingwell.com/