Name: Steak and quinoa bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, patted dry, 1 inch thick; 1/4 cup quinoa; 1/2 cup water; 5 oz broccoli florets, cut into bite-size pieces; 1 tsp olive oil; 2 tsp low sodium soy sauce; 1 tsp rice vinegar; 1 tbsp water; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Toss the broccoli with half the olive oil, 1/8 teaspoon of the salt, and half the pepper on a baking sheet. Roast for 15 to 20 minutes until the edges are charred and the stalks are tender.
While the broccoli roasts, rinse the quinoa in a fine strainer under cold water for 30 seconds and drain well. Combine the quinoa, water, and 1/8 teaspoon of the salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
Season the steak with garlic powder, the remaining 1/4 teaspoon of salt, and the remaining pepper. Heat the remaining olive oil in a skillet over medium-high heat. Cook the steak for 3 to 4 minutes, flip, and cook for 3 to 4 minutes more. Done when browned on the outside and 145°F in the center.
Transfer the steak to a cutting board and let rest for 5 minutes. In a small bowl, whisk the soy sauce, rice vinegar, and water to make the dressing. Toss the fluffed quinoa with the roasted broccoli.
Slice the steak against the grain into thin strips. Place the quinoa and broccoli in a bowl, top with the steak, and drizzle with the dressing.

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Instructions

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