Peruvian Quinoa Salad with Grilled Skirt Steak

Quinoa is a protein-packed, gluten-free complete grain that cooks rapidly, which is right on busy weeknights. The quinoa salad and tomato-cumin dressing will be made as much as two days upfront. 

Skirt steak is a protracted, skinny reduce that absorbs marinades rapidly and is deliciously tender so long as you slice it towards the grain and cook dinner it till it’s simply medium-rare; any longer and it may develop into robust. 

RD Tip: Use gluten-free soy sauce to make this dish totally gluten-free.

Lively time: quarter-hour | Whole time: 40 minutes, plus marinating time

Peruvian Quinoa Salad with Grilled Skirt Steak

Substances

• 1/4 cup lime juice
• 3 tbsp olive oil
• 1 tbsp low-sodium soy sauce
• 2 tsp floor cumin
• 3/4 tsp salt, divided
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 lb skirt steak, reduce crosswise into 2 items
• 1 massive tomato, diced
• 1/4 cup chopped cilantro
• 3/4 cup crimson quinoa, rinsed and drained
• 1 small (5-oz./142g) candy potato, peeled and reduce into 1/2-inch (1.3cm) cubes
• 1 massive ear corn, shucked 
• 2 cups child spinach or arugula leaves, frivolously packed

Instructions

In a bowl, whisk collectively the lime juice, olive oil, soy sauce, cumin, 1/4 tsp salt, black pepper, and cayenne. Switch 1/4 cup of the combination to a zip-top bag, add the meat, and marinate for a minimum of half-hour at room temperature or as much as 4 hours within the fridge. Add the tomatoes and cilantro to the remaining lime juice combination and put aside.

In a small saucepan, mix 1 1/2 cups water with the quinoa and the remaining 1/2 tsp salt; stir to mix. Place the candy potatoes on prime with out stirring. Convey to a boil over excessive warmth, then cowl, cut back warmth to low, and simmer for quarter-hour, or till the water is absorbed and the quinoa and candy potato are tender. Take away from warmth, stir within the spinach, and let stand, coated, for 10 minutes.

In the meantime, preheat a grill to medium-high warmth. Discard the marinade and place the steak and corn on the grill. Grill the steak for 3–4 minutes per facet, or till medium-rare (140°F/60°C). Switch to a reducing board, loosely cowl with foil, and let relaxation for 10 minutes. Proceed grilling the corn, turning each 3–5 minutes, till all sides are frivolously charred.

Take away the corn from the grill, slice the kernels from the cob, and stir into the quinoa combination. Thinly slice the steak towards the grain. Divide the quinoa combination amongst 4 plates, prime with the steak, drizzle with the reserved lime-tomato dressing, and serve.

Serves: 4 | Serving Dimension: 3 oz. steak, 1 scant cup quinoa and a pair of tbsp dressing

Diet (per serving): Energy: 495; Whole Fats: 27g; Saturated Fats: 7g; Monounsaturated Fats: 14g; Polyunsaturated Fats: 3g; Ldl cholesterol: 73mg; Sodium: 707mg; Carbohydrate: 35g; Dietary Fiber: 5g; Sugar: 5g; Protein: 30g

Diet Bonus: Vitamin D: 1%; Calcium: 6%; Iron: 26%; Potassium: 899mg; Vitamin A: 16%; Vitamin C: 33%

Initially printed: August 11, 2018; Up to date March 2026