Quinoa Vegetable Salad with Grilled Beef

Carrots Salad Recipe


  • 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


  • 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


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.

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