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hearty quinoa spinach steak bowls

Quinoa Spinach Parmesan Steak Bowls

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 medium saucepan with lid
  • 1 Fine mesh strainer
  • 1 large skillet or grill pan
  • 1 Medium Skillet
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 Mixing bowl
  • 1 Tongs
  • 1 Wooden spoon

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cup water or low-sodium chicken broth
  • 1 teaspoon kosher salt divided
  • 1 pound flank steak or sirloin patted dry
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoon olive oil divided
  • 2 clove garlic minced
  • 5 ounce baby spinach roughly chopped
  • 1 tablespoon lemon juice fresh
  • 1/2 cup Parmesan cheese freshly grated
  • 1/4 cup Parmesan cheese shaved, for garnish
  • 1 tablespoon butter optional
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon fresh parsley chopped, for garnish

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
  • Combine quinoa, water or broth, and 1/4 teaspoon salt in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed.
  • Remove quinoa from heat, cover, and let steam for 5 minutes, then fluff with a fork.
  • Season the steak on both sides with 3/4 teaspoon salt, black pepper, garlic powder, and smoked paprika.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering.
  • Sear the steak 3–4 minutes per side for medium-rare (or to preferred doneness), then transfer to a board to rest 5 minutes.
  • In a medium skillet, heat remaining 1 tablespoon olive oil over medium, add minced garlic, and cook 30 seconds until fragrant.
  • Add spinach, a pinch of salt, and red pepper flakes if using, and sauté 1–2 minutes until just wilted.
  • Stir lemon juice, butter if using, and grated Parmesan into the spinach off the heat until creamy.
  • Slice the rested steak thinly against the grain.
  • Divide quinoa among four bowls, top with creamy Parmesan spinach, and arrange sliced steak over the top.
  • Garnish with shaved Parmesan and chopped parsley and serve immediately.

Notes

For the most tender slices, hold the knife at a slight angle and cut the steak thinly against the grain after resting to keep juices in. If using a grill, preheat to high and oil the grates to prevent sticking, and adjust sear times based on thickness. Swap broth for water to boost quinoa flavor, or toast the rinsed quinoa in a dry pan for 2 minutes before simmering for a nuttier taste. Baby spinach wilts quickly, so pull it off the heat while still bright green, and add the Parmesan off heat to avoid stringiness. Feel free to add roasted cherry tomatoes or mushrooms for extra veg, and finish with a drizzle of good olive oil or a squeeze of lemon for brightness.
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