Quinoa Bowls with Steak
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 cup Quinoa (rinsed)
- 2 cups gluten-free vegetable stock
- 1 ½ Tbsps Avocado oil
- 2 ⅔ cups lean Sirloin steak (sliced)
- 2 shallots (roughly sliced)
- 1 ½ cups cherry Tomatoes
- 2 orange Bell pepper (roughly sliced)
- 2 Tbsps gluten-free tamari
- cilantro (to garnish)
- salt
- freshly ground peppers
Preparation steps
1.
Place the quinoa in a saucepan and cook over a medium heat for 2 minutes until lightly toasted.
2.
Add the stock, stir well, and bring to a boil. Reduce the heat to low, cover with a lid, and cook for 15 minutes until the quinoa is tender. Set to one side, covered.
3.
Heat the oil in a large wok set over a high heat until hot. Season the beef and add to the wok, stir-frying for 3 minutes.
4.
Remove the beef from the pan and add the shallots, cherry tomatoes, peppers, and a pinch of salt, stir-frying for 3 - 4 minutes until softened.
5.
Return the beef to the pan and season to taste with soy sauce and pepper. Fluff the quinoa witha fork and stir into the beef and vegetables.
6.
Serve the salad in bowls garnished with coriander.
