Leftover steak and quinoa bowl
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Unrated
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Prep Time
2 mins
-
Cook Time
2 mins
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Total Time
12 mins
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Servings
2
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Calories
320 kcal
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Course
Main Course
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Cuisine
American
Leftover steak and quinoa bowl
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Transform leftover steak into a tasty bowl of goodness without much effort - you'll be wanting leftover steak more often!
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Ingredients
- ¼ cup quinoa uncooked amount
- 2 scallions/spring onions
- 4 oz chard
- ½ tablespoon olive oil approx
- 2 oz cooked steak approx (2 oz is approx 2-3 slices eg ribeye, sirloin or other cut, as you have)
- 1 oz roasted sweet potatoes approx - a few leftover vegetables such as roasted sweet potatoes or beets
- 1 tablespoon raisins
For dressing
- 2 teaspoon lemon juice
- 2 teaspoon Tahini
- 1 tablespoon olive oil
- 1 teaspoon honey
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Instructions
- Cook the quinoa according to packet instructions. For the ¼cup you'll need approx ½ cup plus 1tbsp (140ml), place both in a small pan, cover and bring to a boil, reduce to a simmer and cook for approx 10min until the water is absorbed and the quinoa opens up little tendrils. Add a little more water if needed if it's not cooked and water has absorbed. Remove from heat.
- Meanwhile, slice the scallions, including most of the green part. Slice the chard, both stalks and leaves, separating the two.
- Warm the olive oil in a small skillet and add the scallions and chard stalks. Cook for a couple minutes until they soften then add the chard leaves and wilt down. Remove from the heat.
- Put together the bowls with the quinoa, chard, chopped up steak, leftover veg and raisins.
- Mix together the dressing (lemon, tahini, oil and honey) until smooth and pour over the top.
- This can be eaten warm or cold. It makes a great lunchbox (good mixed too) and you can make extra of everything and eat over a couple days, with variations as you have.
Nutrition Information
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Calories
320kcal
(16%)
Carbohydrates
29g
(10%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Cholesterol
17mg
(6%)
Sodium
150mg
(6%)
Potassium
576mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5600IU
(112%)
Vitamin C
21.2mg
(24%)
Calcium
55mg
(6%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 150mg | 6% |
| Potassium | 576mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5600IU | 112% |
| Vitamin C | 21.2mg | 24% |
| Calcium | 55mg | 6% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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