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Peruvian Quinoa Bowl with Grilled Steak and Vegetables

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Serves 1

Grilled steak and vegetables capture Latin barbecue flavors. Ponzu is a tangy Japanese citrus-and-soy sauce, which is a nod to the Japanese influences in Peruvian cuisine.

  • 1-1/2 cups cooked quinoa (cook according to package directions)
  • 4 oz. steak, grilled medium rare, thinly sliced, and cut into bite-size pieces
  • 1/2 cup baby arugula
  • 1/2 cup grilled sweet potato slices
  • 1/2 cup grilled red pepper, chopped
  • 1/4 cup grilled scallions, chopped
  • 1-1/2 Tbs. toasted salted pepitas
  • 2 tsp. fresh cilantro leaves
  • 1/4 cup microgreens (optional)
  • 1 Tbs. ponzu sauce
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 lime wedge, for serving

Mound the quinoa in a large bowl. Arrange the steak, vegetables, scallions, pepitas, cilantro, and microgreens, if using, on top. Whisk the ponzu and oil together, and season with salt and pepper to taste. Drizzle on top, and serve with the lime wedge for squeezing.

nutrition information (per serving):
Calories (kcal): 780, Fat Calories (kcal): 280, Fat (g): 31, Saturated Fat (g): 6, Polyunsaturated Fat (g): 7, Monounsaturated Fat (g): 16, Cholesterol (mg): 65, Sodium (mg): 1580, Carbohydrates (g): 83, Fiber (g): 13, Sugar (g): 9, Protein (g): 42

Photo: Scott Phillips

we really enjoyed this recipe - we grilled all the veggies and the steak and followed the recipe's directions without any changes other than we couldn't find micro-greens so left them out. Had great, simple flavors with the ponzu/olive oil dressing. Will definitely make this one again

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