Quinoa Vegetable Salad with Grilled Beef
1 lb. beef sirloin or flat iron, seasoned with Copperleaf Gourmet Steak Seasoning, grilled to medium rare doneness, 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, white and green parts both, chopped
¼ cup peanuts, chopped
2-3 Tbs. Copperleaf Gourmet Pineapple Jalapeno Jelly
¼ cup soy sauce
1 Tbs. rice vinegar
1 Tbs. sesame oil
1 Tbs. 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.
Kitchen Tip: To give your quinoa an added flavor layer, toast it before cooking.
Place quinoa into a dry skillet over medium heat, stirring for a few minutes just
until it smells “toasty”.
Let’s Get You Cookin’,
This recipe was featured as part of Savor the Season, a set of recipe cards created by From the Land of Kansas in conjunction with the Kansas Farm Bureau to help promote Kansas specialty crops. Savor the Season is designed to educate and excite consumers about cooking with local produce using tasty, seasonal recipes and providing tips and tricks to cooking with these special ingredients.