Quinoa Tomato Salad
Low Calorie Recipe
For this Quinoa Tomato Salad, arrange quinoa, tomatoes and mixture on a serving platter. Drizzle remaining vinaigrette evenly over entire serving arrangement. Lay steak slices on top and complete with reserved juices poured over the meat.
1 cup raw quinoa
1 minced shallot
3 tablespoons chopped fresh oregano
1/2 cup green beans, cut in half
1/2 cup yellow beans
2 cloves garlic, minced
2 tomatoes, cut into wedges
1 pint cherry or yellow pear tomatoes
2 scallions, sliced thin
1 pound skirt steak
2 tablespoons soy sauce
2 tablespoons plus 1/4-cup olive oil, divided
2 tablespoons plus 1/4-cup red wine vinegar, divided
1/4 teaspoon hot sauce
Salt and black pepper to taste
Trim fat from meat. Rinse and cook quinoa according to package directions. Then set aside to cool. In plastic or wooden bowl, combine soy sauce, 1 tablespoon vinegar, 1 tablespoon oil, hot sauce, garlic, 1 tablespoon oregano and steak. Toss to coat evenly. Let stand and cool for approximately 20 minutes.
Preheat grill. Bring a pot of salted water to a boil. Add yellow and green beans; cook until fork-tender -- about 2-3 minutes. Drain and rinse under cool water for 30 seconds. Add salt, pepper and remaining vinegar and oregano. Blend in oil slowly until mixture begins to thicken. In separate bowl, combine quinoa, beans and scallions. Remove steak from juices and discard the juices. Grill steak, turning once, to desired level of "doneness". Allow to cool for about 5 minutes, then slice, saving juices. Arrange quinoa, tomatoes and mixture on a serving platter. Drizzle remaining vinaigrette evenly over entire serving arrangement. Lay steak slices on top and complete with reserved juices poured over the meat.
Note: Quick-cooking barley or couscous may be substituted in the place of quinoa.
Recipe makes 6 servings
Calories: 364; Fat: 20g; Protein: 22g; Carbohydrate: 27g; Fiber: 3g