Quinoa Vegetable Salad with Grilled Beef
Ingredients
- 1 lb. beef sirloin or flat iron, seasoned with Copperleaf Gourmet Steak Seasoning, grilled to medium rare, sliced thinly across the grain, on the bias
- 1 cup blonde quinoa, cooked according to package
- directions in a bit of chicken broth
- 1 cup chopped red cabbage
- 1 cup shredded or finely chopped carrots
- 1 cup shelled and cooked edamame
- 1 cucumber, seeded and chopped
- 1/3 cup cilantro, chopped
- 6 scallions, both white and green parts, chopped
- ¼ cup peanuts, chopped
Dressing
- 2-3 Tbsp. Copperleaf Gourmet Pineapple Jalapeno Jelly
- ¼ cup soy sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. sesame oil
- 1 Tbsp. sesame seeds
- salt and freshly ground black pepper, to taste
Instructions
Toss cooked quinoa with vegetables and peanuts in a serving bowl; combine dressing ingredients and drizzle desired amount over salad ingredients and toss. Top salad with steak slices and drizzle steak with a bit more of dressing. Serve at once.
Provided in partnership with From the Land of Kansas.
