As filling as it is delicious, this quinoa bowl deserves a spot in your weekly dinner round-up. Start by simmering quinoa and carrots in a savory Beef Stock. Top cooked mixture with seared, thin-sliced beef and bok choy. Drizzle with a zesty lime-ginger-garlic vinaigrette and garnish with crushed peanuts for a salty, nutty crunch. Prep an extra serving for your lunch tomorrow.
INGREDIENTS:
- 3/4 cup uncooked white quinoa
- 1 1/2 cups Kitchen Basics® Original Beef Stock (Shameless product plug)
- 1/4 cup finely chopped carrots
- 1 teaspoon grated lime peel
- 1/4 cup lime juice
- 3 tablespoons sesame oil
- 2 tablespoons chopped fresh cilantro
- 2 Thai bird’s eye chilies, seeded and chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons Thai Kitchen® Premium Fish Sauce
- 1 teaspoon sugar
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1 pound boneless New York strip steaks
- 1 tablespoon oil
- 4 heads baby bok choy, quartered
- 2 tablespoons crushed peanuts
- Rinse quinoa; drain well. Bring stock, quinoa and carrots to boil in small saucepan. Reduce heat to medium-low; cover and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
- Meanwhile, mix lime peel, lime juice, sesame oil, cilantro, chilies, garlic, fish sauce, sugar and ginger in small bowl until well blended. Set aside.
- Season steaks with desired amount of salt and pepper. Heat oil in large skillet on medium-high heat. Add steaks; cook 2 to 3 minutes per side or until desired doneness. Let stand 5 minutes before slicing.
- Meanwhile, add bok choy to same skillet; stir-fry 3 to 4 minutes or until tender-crisp.
- To serve, toss cooked quinoa with 1/4 cup of the lime vinaigrette. Divide quinoa among 6 bowls. Top quinoa with sliced beef and bok choy. Drizzle with remaining lime vinaigrette. Sprinkle with crushed peanuts.
No comments:
Post a Comment
Comments are always welcome here at Good Foodie but, I ask that you be respectful of others and choose your words carefully. Thank you!