Asian Veggie Quinoa Bowls with Grilled Beef

Asian Veggie Quinoa Bowls with Grilled Beef

January 12, 2015 | Recipes

This Chef Alli recipe was created to highlight CopperLeaf Gourmet at the 2015 Winter Fancy Food Show. 

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 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
 

Dressing
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.

To find out more about CopperLeaf Gourmet or to purchase products, check out their website. 

Recipe by Chef Alli: http://www.chefallis.com/

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